Creamy Rice Puddin'

• 1 qt. milk
• 1 cup water
• 1/2 cup 1 plus tbsp. short grain rice
• 1/2 cup granulated sugar
• 1 tsp. vanilla
• 2 eggs, beaten with the sugar
• 1 tbsp. flour
• 1/2 cup raisins (optional)
• 4 tbsp. butter
• margarine

1. In a 3 qt.
2. saucepot, add the milk, water and rice.
3. Cook on medium low until rice is completely tender.
4. Take out 1 cup and pour into the egg, sugar, flour mixture to temper the hot ingredients.
5. Add this to the rice mixture.
6. Add the vanilla and bring to a low boil for about 1 to 2 minutes.
7. Add the margarine or butter.
8. Pour into a 2 qt.
9. casserole.
10. sprinkle with cinnamon.
11. Or, you can pour into individual dessert dishes.
12. Let cool about 1 hour before placing in refrigerator to finish cooling and setting.

milk, water, short grain rice, granulated sugar, vanilla, eggs, flour, raisins, butter, margarine

Taken from www.foodgeeks.com/recipes/17825 (may not work)