Rinse raisins in hot water, drain, pour in rum and leave for 1 hour. Peel banana, cut into pieces and put in the freezer for 1 hour. Boil the rice milk and set aside. Whisk the egg yolks with the honey until very frothy and put spoonfuls into the hot rice milk and let cool it. Add the frozen bananas and puree well. Stir in the mascarpone and fill the banana cream into two bowls. Let chill.
When banana cream is well chilled, serve and garnish with rum raisins.