Recipe - Dinah Shores Rice Pudding

One half cup Regular rice
1 cup Water (slightly salted)
1 qt Whole milk
One fourth cup Butter
3 Eggs
One half cup Sugar
1 cup Raisins
One half teaspoon Vanilla
3 tablespoon Sugar
1 tablespoon Cinnamon

Slowly pour rice into rapidly boiling, slightly salted water in a large
pot. DO NOT STIR! Cover tightly and cook exactly seven minutes, at which
time all the water will be absorbed and the rice will be slightly undone.

Add the milk and butter; stir a little. Bring to a boil, cover and cook
slowly over a low flame for one hour.

Meanwhile, beat eggs; add One half up sugar, raisins and vanilla. pour the
mixture into the rice, stiring slowly until the rice starts to thicken.

Serve hot, warm or cold with a mixture of the cinnamon and remaining sugar
sprinkled lightly and evenly over the top.

MARGIE'S NOTES: As printed the pudding comes out very sweet, and with too
many raisins for my taste. So I change the rice from One half cup to 1 cup, and
change the water to 2 cups. This of course changes the servings to more,
but with Gary around, it all goes anyway.

From the Kitchen of: Gary & Margie Hartford, Eugene, OR (1:152/19) Taken
from: The Omaha World Herald ** Let's Swap Recipes ** (1985)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini