Caramel Rice Pudding

Soak raisins in 2 tablespoons rum. Combine rice, orange peel, vanilla bean, salt and milk in 2-quart saucepan. Cook, stirring, over medium heat, until thick and creamy, about 20 to 25 minutes. Add cream; cook an additional 2 minutes. Discard vanilla bean and orange peel. Stir 2 tablespoons sugar, raisins and eggs into rice mixture; set aside. Heat remaining 1/3 cup sugar and 1/3 cup water in small saucepan until dissolved; boil, without stirring, until syrup is a deep golden caramel color. Remove from heat and pour into 4 greased individual oven-proof molds. Pour rice mixture over caramel. Place molds in pan half-filled with hot water; cover with foil and bake at 350°F (175°F) for 1 to 1 1/4 hours, or until custard sets. Combine preserves and 1/4 cup water in small pan; heat gently. Stir in remaining 1/2 tablespoon rum. To serve, unmold pudding on plate; spoon sauce around pudding.