Rice Pudding

• 1 c. long grain white rice, blanched
• 1/2 c. water
• 2 1/2 c. milk
• 1/4 c. sugar
• 1 Tbsp. unsalted butter
• 1 tsp. vanilla
• 1/2 c. raisins
• 1 small container whipped topping
• 1/4 c. apricot preserves
• cinnamon

1. Mix water,
2. milk,
3. sugar, butter and vanilla in a large saucepan.
4. Add rice and bring to a boil.
5. Reduce heat and keep at a
6. low
7. simmer
8. for
9. 30 to 35 minutes until soupy, stirring often. Cool
10. until
11. room temperature;
12. then refrigerate until completely cool.
13. Plump
14. raisins
15. in
16. warm water for 1/2 hour. Add
17. raisins, half
18. container
19. of whipped topping and apricot preserves.terve intlasses topped with whipped topping and sprinkled with cinnamon.
20. Makes 2 1/2 quarts.

long grain white rice, water, milk, sugar, unsalted butter, vanilla, raisins, topping, apricot preserves, cinnamon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=635471 (may not work)