Rice with Milk II

Bring water to a boil in a large saucepan, then add rice and salt, stirring occasionally.

Cook the rice uncovered until most of the water is absorbed, about 10 minutes.

Pour in the milk and add the vanilla stick, stirring well to combine.

Reduce heat to low and simmer gently until the rice is tender and creamy, stirring frequently to prevent sticking, about 20 minutes.

Remove from heat and discard the vanilla stick, then stir in butter and sugar to taste.

In a small bowl, whisk the egg yolks with rum until well combined and pale.

Slowly temper the egg yolks by adding a few spoonfuls of warm rice mixture while whisking constantly, then pour the mixture back into the saucepan.

Cook on low heat for 2-3 minutes, stirring gently, until the mixture is thick and creamy; do not allow to boil.

Transfer the rice pudding to serving bowls and let cool slightly, then top each portion with a dollop of whipped cream and a spoonful of preserves.