Caramel Rice Pudding

Soak seedless raisins in 1 1/2 tablespoons of rum for at least 10 minutes to plump and infuse with flavor.

Split the vanilla bean lengthwise and scrape the seeds into a heavy-bottomed saucepan, then add the milk and 1/4 cup heavy cream.

Heat the milk mixture over medium heat until small bubbles form around the edges, then remove from heat and let steep for 5 minutes.

In a separate heavy-bottomed saucepan, combine 1/3 cup sugar and remaining 1 tablespoon rum over medium heat, stirring constantly until the sugar dissolves and turns deep amber.

Pour the warm milk mixture slowly into the caramel while stirring constantly to prevent lumps from forming; the mixture may bubble vigorously.

Add the cooked rice, salt, and orange peel slices to the caramel milk mixture and stir to combine.

Whisk the beaten egg yolks with the remaining 2 tablespoons sugar until pale and slightly thick, then temper by slowly adding a few tablespoons of the warm rice mixture while whisking constantly.

Pour the tempered egg mixture back into the saucepan with the rice mixture, stirring constantly over medium-low heat for 3-4 minutes until the custard thickens slightly and reaches 160°F.

Remove from heat and stir in the drained raisins and their rum-soaking liquid.

Stir the strained apricot preserves into the pudding until evenly distributed and smoothly combined.

Divide the warm pudding among serving bowls or glasses and serve immediately, or chill for at least 1 hour before serving cold.