Recipe - Creamy Rice And Raisin Pudding

2 cup Skim milk
2 tablespoon Sugar
1 tablespoon Cornstarch
2 cup Cooked brown rice; (or
white)
2 teaspoon Vanilla extract
One fourth teaspoon Ground cinnamon
One fourth cup Raisins
Ground nutmeg

In a medium saucepan, combine milk, sugar, and cornstarch. Stir to dissolve
cornstarch. Add rice. Heat over medium heat, stirring constantly, until
mixture comes to a boil. Continue to cook and stir 1 minute. Remove from
heat and stir in vanilla, cinnamon, and raisins.

Spoon mixture into a shallow bowl. Sprinkle with nutmeg.

Serving Ideas : Serve warm or hot for breakfast

NOTES : Sometimes I add a little artificial sweetener when I am making = it
for a dessert. I also like to increase the raisins and cinnamon, but =
that is just personal preference.
Recipe by: Lean and Luscious cookbook

Posted to recipeludigest by Donna Lee Theis theis@geocities.com on Mar
7, 1998