For the cake:

1. Soak the raisins in warm water.
2. In a saucepan place the following: 2 cups whole milk, salt, vanilla bean, 85 grams(3 oz) sugar, orange peel and 60 grams (2 oz) of butter.  Bring to a boil.
3. Add the rice, and cook until it has absorbed all the milk.
4. Turn off heat, remove the vanilla bean and allow the rice to cool.
5. Add to the cooled rice:  two egg yolks, rum, the ground almonds and the raisins (slightly squeezed to remove water).  Stir well with a wooden spoon.
6. Beat the two egg whites with an electric mixer until they form stiff peaks.  It is very important that the beaten egg whites are perfectly solid like a snow ball.
7. Fold the beaten egg whites into the cooled rice.
8. Butter 4 single portion pudding dishes or ramekins, fill them with the rice mixture and bake in 360º F oven for 35 minutes.
9. While the rice cakes are cooking, prepare the chocolate sauce.
10. Break the chocolate into pieces and combine the chocolate pieces with 1 tablespoon milk and ground nutmeg.  Melt over a hot water bath while stirring continuously with a wire whisk.
11. Remove the cakes from the oven and cool a few minutes.  Unmold the rice cakes and serve warm.  Just before serving pour the hot chocolate sauce on top of the cakes and sprinkle with a little Turbinado sugar.