 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.
Ingredients
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
Directions:
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. Sprinkle with nutmeg or cinnamon, if desired.
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
toasted almonds.
Makes 4 servings.
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