Heat milk and cinnamon in small saucepan until the milk is infussed with flavor of cinnamon, about 15 minutes. Combine rice water and salt in 2-to 3-quart saucepan. Bring to a full boil; stir once or twice. Place orange peel on top of rice. Reduce heat, cover and simmer for 15 min. Or until rice is tender and liquid is absorbed. Remove and discard orange peel. Strain milk and stir into cooked rice. Add sugar and simmer 20 min or until thickened, stirring often. Add raisens and rum; simmer 10 min. Serve cold or hot. To reheat, add a little milk to restore creamy texture. Tip: Use medium or short grain rice for rice pudding with a creamier consistency. Nutrients per serving; Calories 297, Fat 3g, Sodium 259mg, Cholesterol 10mg

Formatted to Mm by Maggie Cecil Zachos from No-Guilt Desserts 10/94