|Reduced fat milk||8 Cup (128 tbs)|
|Sugar||1 Cup (16 tbs)|
|Uncooked long grain rice||1 1⁄2 Cup (24 tbs)|
|Golden raisins||1⁄2 Cup (8 tbs)|
|Amaretto/1/4 cup water and||1⁄4 Cup (4 tbs) (Almond Flavored Liqueur)|
|Almond extract||1⁄2 Teaspoon|
|Vanilla extract||1 1⁄2 Teaspoon|
|Low fat sour cream||8 Ounce (1 Carton)|
1. Combine first 3 ingredients in a Dutch oven, bring to a simmer over medium-high heat (about 15 minutes). Stir in rice and salt,- reduce heat to medium. Cook 45 minutes or until rice is tender. Stir occasionally, about every 5 to 10 minutes initially. Then, as pudding begins to thicken, watch and stir every few minutes to prevent sticking (do not boil).
2. Place egg in a bowl,- gradually add 1 cup hot rice mixture to egg, stirring constantly with a whisk. Return egg mixture to pan,- cook 1 minute. Remove from heat. Add raisins, amaretto, vanilla, and sour cream,- stir well. Sprinkle with cinnamon, if desired.