Cinnamon-Scented Rice Pudding

• 3 1/2 c. 2% low-fat milk, divided
• 1 c. short grain rice, uncooked
• 1/3 c. sugar
• 1 Tbsp. margarine
• 1 (3-inch) strip lemon rind
• 1 (3-inch) stick cinnamon
• 1 egg
• 1 tsp. vanilla extract
• 1/4 c. golden raisins
• 3 c. water

1. Combine 3 cups water, uncooked rice and next 4 ingredients in a medium saucepan.
2. Bring rice mixture to a boil over medium-high heat.
3. Reduce heat and simmer, uncovered, for 10 minutes, stirring occasionally.
4. Add 3 cups milk.
5. Combine remaining 1/2 cup milk and egg, stirring with a wire whisk.
6. Gradually stir about 1/4 of the hot rice mixture into the egg mixture.
7. Add back to the rice mixture; stir well.
8. Reduce heat and simmer, uncovered, for 40 minutes, stirring occasionally.
9. Remove from heat.
10. Discard lemon rind and cinnamon stick.
11. Stir in vanilla and raisins.
12. Serve warm or chilled.
13. Yields 6 servings.

milk, short grain rice, sugar, margarine, lemon rind, cinnamon, egg, vanilla extract, golden raisins, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=227472 (may not work)