Sherried Raisin-Rice Pudding
|Raisins||2⁄3 Cup (10.67 tbs)|
|Sherry||1⁄4 Cup (4 tbs)|
|Rice||1 Cup (16 tbs), uncooked|
|Lemon peel||1 Teaspoon, grated|
|Water||1 1⁄2 Cup (24 tbs)|
|Milk||3 Cup (48 tbs)|
|Sugar||1 Cup (16 tbs)|
Soak raisins in sherry while preparing rest of pudding.
Put rice, lemon peel, salt, and water in a saucepan.
Bring to boiling, reduce heat, cover, and cook over very low heat until all water is absorbed (about 10 to 15 minutes).
Stir in milk, sugar, and cinnamon and cook over very low heat, stirring frequently, until all milk has been absorbed.
Stir in soaked raisins, then beaten egg.
Continue to heat 1 or 2 minutes, stirring constantly, until egg has cooked.
Turn pudding into a serving dish.
Chill in refrigerator.
Serve with whipped cream, if desired.