Rice Pudding

• 4 c. milk
• 1 c. uncooked Minute rice
• 1/4 c. raisins
• 1 egg, well beaten
• 1 small box vanilla pudding and pie filling
• 1/4 tsp. cinnamon
• 1/4 tsp. nutmeg
• 2 qt. whole milk
• 1/2 tsp. salt
• 1 c. long grain rice
• 4 jumbo eggs
• 1 c. white sugar
• 1 Tbsp. (real) vanilla
• 1 large can evaporated milk (Carnation or Pet)
• juice of fresh lemon (if desired)

1. In a heavy pot, heat the whole milk and salt to simmering, then add the rice.
2. Continue simmering (stirring often) for about 40 minutes, until the rice is tender.
3. Cover when cooking.
4. (If you wish to add raisins, do so now and cook for another 5 minutes.)
5. In a bowl, beat the eggs, white sugar, vanilla, evaporated milk and lemon juice with a wire whisk.
6. Blend several large spoonfuls of the cooked rice mixture into the bowl (eggs, etc.).
7. Stir.
8. Repeat several times.
9. Pour all of the egg mixture into the pot of rice; cook slowly until it becomes thick.
10. Stir often.
11. Take off the heat.
12. Pour out of the hot pot into a bowl. Stir often while cooling (so it does not separate).
13. Sprinkle the top with either cinnamon or nutmeg.
14. Refrigerate.

milk, rice, raisins, egg, vanilla pudding, cinnamon, nutmeg, milk, salt, long grain rice, eggs, white sugar, vanilla, milk, lemon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=832449 (may not work)