Recipe - Raisin Rice Pudding

BON APPETIT 9/95
4 Three fourths cup Milk or more (not low or
Nonfat)
2/3 cup Medium or shortgrain white
Rice
1/3 cup Sugar
2 tablespoon Unsalted butter
1 Cinnamon stick

pn Salt 1/3 cup Golden raisins 2 teaspoon Vanilla extract 2 lg Egg yolks Combine
4 cups milk, rice, sugar, butter, cinnamon stick and salt in heavy large
saucepan. Simmer over mediumlow heat until rice is tender and mixture is
creamy, stirring frequently, about 1 hour. Remove from heat. Discard
cinnamon stick. Stir in raisins and vanilla.

Pour Three fourths cup milk into heavy small saucepan. Bring to simmer. Whisk egg
yolks in medium bowl to blend. Gradually whisk hot milk into beaten yolks.
Return mixture to same saucepan. Stir over medium heat until thermometer
registers 160 degrees, about 2 minutes (do not boil). Stir egg mixture into
rice mixture.

Transfer rice pudding to large nonmetal bowl. Cover and chill until cold,
about 30 minutes. Thin rice with more milk, if desired. Spoon into bowls
and serve. MM Norma_Wrenn MSN