Rice Pudding

• 1 (12 oz.) can evaporated skim milk
• 2 1/2 c. 1% low-fat milk
• 1/3 c. honey or sugar
• 1/2 c. rice
• 1/4 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/2 c. raisins
• 1/2 tsp. vanilla extract
• 1/3 c. any flavor liqueur, rum or hot water

1. In saucepan with tight fitting lid, put milk, honey, rice, cinnamon and nutmeg.
2. Heat to scalding using a whisk to beat mixture occasionally.
3. Cook, covered, over medium-low heat for about 1 hour, until rice is tender or milk is absorbed and mix is creamy, stirring about every 20 minutes.
4. Meanwhile, mix together in a small bowl the raisins, vanilla and liqueur or hot water; set aside.
5. During the last 10 minutes of cooking rice mix, fold raisin mixture in.
6. Transfer to a bowl; cover with plastic wrap until cool.
7. Serve chilled or at room temperature.

milk, milk, honey, rice, cinnamon, nutmeg, raisins, vanilla extract, rum

Taken from www.cookbooks.com/Recipe-Details.aspx?id=338893 (may not work)