PUDDING:

1/2 c. golden raisins
3 tbsp. water
2 tbsp. dark rum
2 c. water
1 c. long grain white rice
1/2 c. + 2 tbsp. sugar
7 oz. imported white chocolate (such as Lindt), finely chopped
2 c. whipping cream
4 eggs, beaten to blend
1/2 c. milk
1 tsp. vanilla extract
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg

SAUCE:

2 1/4 c. whipping cream
3 tbsp. dark rum
3 lg. egg yolks
1/2 c. sugar

PUDDING: Combine raisins, water and rum in bowl. Cover and let steep at least 6 hours. (Can be made 1 day ahead.)

Preheat oven to 300 degrees. Brush 10 (1/2 to 2/3 cup) custard cups or ramekins with butter. Line bottom of each with parchment round. Butter parchment.

Combine 2 cups water, rice and 2 tablespoons sugar in heavy medium saucepan. Bring to boil, stirring occasionally. Reduce heat to low, cover pan and simmer until water is absorbed, about 20 minutes. Transfer hot rice to large bowl. Add chocolate and stir until melted. Mix in cream, eggs, milk, vanilla, cinnamon, nutmeg and remaining 1/2 cup sugar. Drain raisins and mix into rice mixture.

Spoon rice mixture into prepared cups. Cover with foil. Set cups on baking sheet. Transfer baking sheet to oven. Bake puddings 30 minutes. Uncover and bake until set, about 20 minutes longer. Let puddings cool 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

SAUCE: Bring cream and rum to boil in heavy medium saucepan. Whisk yolks and sugar to blend in medium bowl. Gradually whisk hot cream into yolk mixture. Return custard to same pan. Cook over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, stirring constantly, about 4 minutes; do not boil. Pour into bowl. Cover and chill until cold. (Can be prepared 1 day ahead.)

Using knife, cut around each pudding. Turn out onto plates. Peel off parchment. Spoon some sauce onto each plate. Pass extra sauce separately.