Soak the raisins in the rum in small bowl for about an hour. You can skip this step if you prefer to make this recipe without the rum flavored raisins.

Place the water in a medium sized pot and bring to a boil.

Add the cinnamon sticks, rice and salt. Stir and cover. Reduce heat to low and cook for 20 minutes or until the rice is cooked.

While the rice is cooking, mix 1 cup (236 ml) of milk with the egg and set aside.

Once the rice is done, turn up the heat to medium. Add the remaining 2 cups (472 ml) of milk and sugar. Stir often until it thickens, about 10 minutes.

Add about 1 tbsp of the hot milk into the egg mixture to temper it. Then add it to the rice with the nutmeg and vanilla. Stir some more for about 5 minutes.

Now you can drain the raisins and add them to the rice.

Remove the pot from the heat and let it cool completely.

Stir the rice, remove the cinnamon sticks and add the homemade whipped cream. Serve in individual cups and sprinkle each serving with some cinnamon powder.