Raisin Rice PuddingPlump raisins and creamy rice; a delightful breakfast or dessert combination!

4-3/4 cups milk
2/3 cup long grain white rice
1/3 cup granulated sugar
2 tablespoons butter or margarine
1 teaspoon ground cinnamon
1/3 cup raisins
2 teaspoons vanilla
2 egg yolks

In a large saucepan, combine 4 cups of the milk, rice, sugar, butter or margarine and cinnamon. Simmer over Low heat until rice is tender and mixture is creamy, stirring frequently, about 1 hour. Remove from heat; stir in raisins and vanilla.

Pour 3/4 cup milk into a small saucepan; bring to a simmer. Whisk egg yolks in small bowl to blend; gradually whisk the hot milk into the beaten egg yolks. Return mixture to the saucepan; stir over medium heat about 2 minutes. DO NOT boil. Stir egg mixture into rice mix.

Transfer to a large non-metal dish; cover and chill in refrigerator. May be eaten hot, if preferred. Store left-overs, covered, in the refrigerator. Makes 6 servings.

Emily

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