MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Las Vegas Hilton Rice Pudding
 Categories: Rice, Dairy, Fruits, Desserts, Citrus
      Yield: 6 Servings

      1 qt Milk
  3 3/4 oz Rice *
  3 1/4 oz Granulated sugar
      3 oz Raisins; to taste **
           Cinnamon or nutmeg ***
    1/2 ts Lemon zest; or less ****
           Cream or half & half

  * It has been said for rice pudding, short grain is best. I never
    saw any difference in long or short grain rice. The choice is
    yours.

  ** I marinate my raisins in a little white rum & white vanilla
     overnite. This is your option.

  *** The spice(s) are your choice however, always best to add at the
      very end when just about cooled with the cream. Another option
      is you can add 2 or 3 cinnamon sticks at the beginning of
      cooking & remove them at the end.

  **** This is optional, you can use a powder form if you have it.
       However use much less as this form is strong in flavor.

  Tip: Do not mix in the sugar until the last minute or so, because
  it is the sugar that leads to scorching. Cook on a low heat covered
  or slightly covered. When done remove & uncover let cool. When
  cooled or very, very close to reaching room temp add the cream or
  half & half and bring it to your consistency. That's the other
  secret.

  Now you can place the pudding into the fridge & serve it the next
  day.

  Recipe by Cass from Las Vegas

  Recipe FROM: http://www.recipelink.com

  Uncle Dirty Dave's Archives

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