Combine the milk, rice, and salt in a saucepan over medium heat. Simmer for about 30 minutes, or until the rice is tender.
Combine 1/2 cup of the sugar, the egg yolks, vanilla, cinnamon, and nutmeg in a bowl.
When the rice is done, stir the raisins and the sugar and egg mixture into the rice pot. Cook over medium heat stirring constantly, for about 4 minutes, or until the mixture thickens. Remove from the heat and let cool.
Mix together the cream, the remaining 1 tablespoon sugar, and the rum, if using, in a large mixing bowl. Using a handheld electric mixer, beat until soft peaks form. Fold in the cooled rice mixture.
Spoon the mixture into six 4-ounce custard cups and refrigerate for at least 1 hour.
Yield: 6 servings