Begin by rinsing the basmati rice under cold water until the water runs clear. This will remove excess starch and prevent the rice from becoming gummy. It’s a simple step but crucial for achieving that perfect texture.

In a pot, combine 2 cups of half-and-half, the rinsed rice, and the salt. Bring this mixture to a gentle simmer over medium heat. Stir it occasionally to prevent the rice from sticking. Allow it to simmer for about 15 to 20 minutes, or until the rice is tender but maintains a bit of bite.

Once the rice is done, reduce the heat to low. In a separate bowl, whisk together the beaten egg, remaining half-and-half, maple syrup, vanilla extract, ground cinnamon, and sugar. Slowly add this mixture to the rice pot, stirring constantly to combine everything smoothly.

Let the mixture cook gently for an additional 10 to 15 minutes. Keep stirring to ensure that it thickens evenly. The goal here is a velvety consistency.

Once thickened, fold in the raisins and dark rum. The rum adds a wonderful dimension, but if you prefer not to use it, simply leave it out.

Remove the pot from heat and let the pudding cool slightly. You can serve it warm in bowls topped with a sprinkle of cinnamon or chill it in the fridge for later.