In a large bowl while rice is cooking mix all the other ingredients together except butter. Once rice is cooked mix it into your other ingredients. Spray a casserole dish and fill with rice mixture. (Can add another 1/2 teaspoon nutmeg on top if you like nutmeg.) Cut the butter into pieces on top. Bake in preheated 325 degree oven 55 -60 minutes. Serve warm with rum sauce over top. Makes about 10 to 12 servings. Keeps well for several days in refrigerator. Reheat in microwave. I can eat this for breakfast or anytime during the day for a snack. Rum Sauce: 1 cup sugar 4 tablespoons butter or margarine 1/2 cup buttermilk 1/2 teaspoon baking soda 1 tablespoon white corn syrup 2 tablespoons rum (could use bourbon, too.) Can add more if you want. If you are a non-drinker you can use rum flavoring or just leave this out and add 2 teaspoons vanilla extract instead of one. 1 teaspoon vanilla extract. Combine ingredients and bring to boil on top of stove. Boil one minute. Can be reheated in microwave. Makes about 1 1/2 cups. Recipe can be doubled. Serve over rice pudding. Enjoy! Check out my Quick and Easy Rice Pudding, too. © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder. Click to follow The Southern Lady Cooks on Facebook.