1 c. long grain rice
1 tsp. butter
1/2 tsp. salt
1 (12 oz.) can evaporated milk
2 eggs, beaten
1/3 c. granulated sugar
1/2 tsp. vanilla
1 tsp. cornstarch
1/4 c. firmly packed brown sugar
3/4 c. seedless raisins
2 tbsp. rum or 2 tsp. rum extract

In a 2 quart casserole, combine rice, butter, salt and 2 cups hot water. Cover with vented plastic wrap. In microwave oven, cook on high 5 minutes. Cook on medium (50% power) for 12 to 15 minutes until water is absorbed. Let stand for 3 minutes.

Stir next 4 ingredients and 2/3 cup water into rice. Cover with vented plastic wrap, cook on medium (50% power) for 9 to 12 minutes, stirring 4 times, until mixture thickens slightly. Chill about 2 hours.

For sauce, before serving, in a 2 cup glass measure, stir together last 4 ingredients and 1/2 cup cold water. Cook on high until mixture is thickened, 5 to 7 minutes. Stir. To serve, spoon pudding into bowls; drizzle with sauce. 8 servings.