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Rice Pudding: Cinnamon Scented Rice Pudding

Source of Recipe

Cooking Light, Jan/Feb 1993, page 60


List of Ingredients

3 1/2 cups 2% low-fat milk -- divided
1/2 cup short-grain rice -- uncooked
1/3 cup sugar
1 tablespoon margarine
1 strip lemon rind -- (3-inch)
1 stick cinnamon -- (3-inch)
1 egg
1 teaspoon vanilla extract
1/4 cup golden raisins


Recipe

Combine 3 cups milk, uncooked rice, and next 4 ingredients in a medium saucepan. Bring rice mixture to a boil over medium-high heat. Reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally.Combine remaining 1/2 cup milk and egg, stirring with a wire whisk. Gradually stir about one fourth of hot rice mixture into the egg mixture; add back to the rice mixture, and stir well. Reduce heat, and simmer, uncovered, 40 minutes, stirring occasionally. Remove from heat; discard lemon rind and cinnamon stick. Stir in vanilla and raisins. Yield: 6 servings

NOTES : Be sure to use short-grain rice because it produces a softer, creamier texture.