*  Exported from  MasterCook II  *
 
                           Raisin Rice Pudding
 
Recipe By     : Bon Appetit, Sep 1995
Serving Size  : 6    Preparation Time :0:00
Categories    : Puddings                         Greek

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4 3/4  c             Whole milk -- or more
     2/3  c             White rice -- not long grain
     1/3  c             Sugar
   2      tb            Unsalted butter
   1                    Cinnamon stick
   1      pn            Salt
     1/3  c             Golden raisins
   2      ts            Vanilla extract
   2      lg            Egg yolks

Combine 4 cups milk, rice, sugar, butter, cinnamon stick, and salt in
heavy large saucepan. Simmer over medium-low heat until rice is
tender and mixture is creamy, stirring frequently, about 1 hour.
Remove from heat. Discard cinnamon stick. Stir in raisins and
vanilla.
 
Pour 3/4 cup milk into heavy small saucepan. Bring to simmer. Whisk
egg yolks in medium bowl to blend. Gradually whisk hot milk into
beaten yolks. Return mixture to same saucepan. Stir over medium heat
until thermometer registers 160 F, about 2 minutes. Do not boil. Stir
egg mixture into rice mixture.
 
Transfer rice pudding to large nonmetal bowl. Cover and chill until
cold, about 30 minutes. Thin rice with more milk, if desired. Spoon
into bowls and serve.

Formatted by: Norma_Wrenn MSN

 
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