James Carrier
Makes 6 servings

Donna Storey makes this mousse-like rice pudding every year on Christmas Eve.

How to Make It

Step 1

In a 3- to 4-quart pan over medium-high heat, bring milk to a simmer. Stir in sugar, rice, butter, and salt. Reduce heat, cover, and simmer, stirring occasionally, until mixture has thickened slightly and rice is very tender to bite, about 45 minutes.

Step 2

Meanwhile, in a small bowl, sprinkle gelatin over 2 tablespoons cold water; let stand until soft, about 10 minutes. Stir into hot rice mixture, followed by rum and vanilla. Chill uncovered until cool but not set, about 1 hour.

Step 3

In a bowl, with a mixer on high speed, whip cream to soft peaks. Fold cream into rice mixture. Divide pudding evenly among six parfait glasses (at least 8 oz.). Chill until set, at least 1 hour, or cover and chill up to 1 day.

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