Creamy Rice Pudding
|Long grain rice||1⁄3 Cup (5.33 tbs) (uncooked)|
|Water||1⁄4 Cup (4 tbs)|
|Skim milk||2 Cup (32 tbs)|
|Vanilla extract||1 Teaspoon|
|Golden raisins||1⁄4 Cup (4 tbs)|
1. In large saucepan, combine rice, water, 1 1/2 cups of the skim milk, the sugar and salt. Bring to boiling point over medium heat, stirring constantly.
2. Reduce heat to low and simmer, covered, until rice is tender and mixture thickens and bubbles slowly and evenly, about 15 to 20 minutes.
3. Meanwhile, use wire whisk to beat together remaining skim milk, the egg and vanilla extract in small bowl. Add to cooked rice mixture along with golden raisins.
4. Cook until thick and creamy, about 3 to 4 minutes, stirring constantly. Divide among 4 dessert dishes; chill.