180ml Spekko Royal Umbrella Jasmine Rice
1 cinnamon stick
250ml castor sugar
3 egg yolks
1. Heat the rice, milk, cinnamon and half the sugar on high, stirring until the sugar dissolves. Bring to boil, reduce heat to low, cover and cook, stirring occasionally, for about 35 minutes until tender. Remove the cinnamon stick and add the raisins.
2. Beat the remaining sugar and egg yolks until pale. Add 180ml cream and the rum and whisk to combine. Add to the rice and cook over medium-high heat, stirring continuously, for 5-7 minutes until thickened. Chill in the fridge until cold.
3. Add the remaining cream and freeze for about 3 hours, mixing every 30 minutes. Freeze until set.