Rice Pudding (GF)

When I was growing up, my mom frequently made Rice Pudding.  It was one of my favorite desserts You can make it with or without raisins, but I love the raisins in it.  It's good hot or cold and it's so creamy and good.  It's also gluten free!

From the kitchen of:  Kim

INGREDIENTS:

• 3/4 cup uncooked short/medium grain white rice (long grain won't do)

• 2 cups milk, divided

• 1/3 cup white sugar (or Splenda works as well...I use just a little less than it calls for)

• 1/4 teaspoon salt

• 1 egg, beaten

• 2/3 cup raisins

• 1 tablespoon butter

• 1/2 teaspoon vanilla extract

• A little nutmeg

• A little cinnamon

INSTRUCTIONS:

1. Start with soaking the raisins in hot water to get them a little soft.

2. Cook the rice according to this recipe:  **OR** use left over rice from dinner the night before.

3. Combine the cooked rice with 1-1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 10 to 15 minutes, stirring often. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.  

4. Add nutmeg and cinnamon to the entire batch or sprinkle on top of individual servings to make it look fancy.

MAKES: About 4 good servings.