- 1-1/2 cups cooked long-grain rice
- 2 cups milk, divided
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 1 large egg, beaten
- 2/3 cup Sun-Maid Natural Raisins
- 1 tablespoon butter or margarine
- 1/2 teaspoon vanilla extract
- dash ground nutmeg or cinnamon
COMBINE rice, 1-1/2 cups milk, sugar and salt in heavy saucepan. Sprinkle with nutmeg or cinnamon, if desired.
COOK over medium heat, stirring occasionally for 15 to 20 minutes until
thick and creamy.
BLEND remaining 1/2 cup milk and egg; stir into rice mixture.
STIR in raisins.
COOK an additional 2 minutes, stirring constantly.
STIR in butter and vanilla. Spoon into serving dishes.
Variation:Apricot Almond Rice Pudding:
During the last 2 minutes of cooking substitute 2/3 cup chopped
Sun-Maid California Apricots for raisins and add 1/4 cup slivered
Makes 4 servings.