Creamy Rice Pudding
Rice pudding was a favorite of President Ulysses S. Grant in the 1870's. Our recipe starts with cooked rice for a simple, updated version of this historical dessert. Marvelous warm . . . just as good chilled.
- 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.
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.
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 toasted almonds.
Makes 4 servings.