Rice Pudding

• 1 c. rice
• 3 1/2 c. water
• 1 c. white sugar
• 1/4 tsp. salt
• 1 can evaporated milk
• 1 c. water
• 1 c. whole milk
• 1 tsp. vanilla
• 1/4 tsp. nutmeg
• 2 1/2 c. milk
• 3 Tbsp. sugar
• 1/2 tsp. salt
• 1 tsp. vanilla
• 1 c. long-grain white rice
• 1 whole blanched almond
• 1 raisin
• 1 c. whipping cream, whipped

1. Heat milk in heavy saucepan until bubbles appear around edges. Add rice and salt.
2. Cover and cook over low heat until milk is absorbed, about 25 minutes.
3. Stir rice occasionally.
4. Remove from heat.
5. Add sugar and vanilla.
6. Cool to room temperature.
7. Fold whipped cream, almond and raisin gently into rice.
8. Chill at least 1/2 hour.
9. Serve with Loganberry Sauce.

rice, water, white sugar, salt, milk, water, milk, vanilla, nutmeg, milk, sugar, salt, vanilla, longgrain white rice, blanched almond, raisin, whipping cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=547245 (may not work)