Individual White Chocolate Rum Raisin Rice Puddings

Stir together raisins, 3 tbsp. water and rum in a small bowl. Cover and let stand 6 to 8 hours.

Combine 2 cups water, rice and 2 tbsp. sugar in a medium saucepan. Heat mixture to a boil over medium high heat, stirring occasionally. Reduce heat to low, cover and simmer about 20 minutes until water is absorbed. Meanwhile, preheat oven to 300 degrees. Butter the inside og five 1 cup ramekins. Line the bottom of the reamekins with a circle of parchment or wax paper. Transfer rice mixture to a large bowl. Add white chocolate to the rice and stir until melted. Drain the raisins and stir into the rice. Divide the rice mixture between the prepared ramekins. Set the ramekins in a baking pan and cover with foil. Bake puddings 30 minutes. Uncover and bake puddings an additional 20 minutes until set. Transfer puddings to a rack and let cool 1 hour.

Run a knife around the inside of each ramekin. Invert ramekins onto plates and release puddings. Peel off paper and serve.