Instant Rice Pudding
This week's featured recipe comes from Wendy Banks of Reading, Pennsylvania.
- 1 cup - uncooked, long-grain instant rice
- 2 1/2 cups - milk, divided
- 1/2 cup - Domino® Granulated Sugar
- 1/4 teaspoon - salt
- 1/4 teaspoon - cinnamon
- 1/8 teaspoon - nutmeg
- 1/4 cup - raisins
- 2 - eggs, lightly beaten
- 1/2 teaspoon - vanilla
In a medium-size saucepan, combine rice, 2 cups milk, sugar, salt, cinnamon, nutmeg and raisins. Over medium-high heat, bring to boil, stirring constantly. Reduce heat and boil slowly for 10 minutes, stirring occasionally. In medium bowl, mix eggs with remaining 1/2 cup milk. Slowly add to hot rice mixture, stirring constantly. Cook over medium heat until thickened, about 4 minutes. Stir in vanilla. Let cool for 10 minutes.
Serve warm, at room temperature or chilled.
Makes about 6 servings.