Creamy Rice Pudding
|Cooked rice||1 1⁄2 Cup (24 tbs)|
|Milk||2 Cup (32 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Egg||1 , beaten|
|Sun-maid raisins||2⁄3 Cup (10.67 tbs)|
In medium, heavy saucepan, combine rice, 1 1/2 cups of the milk, the sugar and salt.
Cook over medium heat, stirring occasionally, until thick and creamy, 15 to 20 minutes.
Blend remaining 1/2 cup milk and the egg; stir into rice mixture.
Cook 2 minutes longer, stirring constantly.
Add butter and vanilla.
Spoon into serving dishes.
Sprinkle with nutmeg or cinnamon, if desired.
For best results, use short or medium grain rice.