Creamy Rice Pudding (no eggs)
From: Simply HeartSmart Cooking - Bonnie Stern
Yield: 8 servings

1/2 cup rice; preferably short-grain
1 cup boiling water
1/3 cup granulated sugar
1 teaspoon cornstarch
pinch salt
5 cups milk
pinch nutmeg
1/4 cup raisins
1 teaspoon vanilla
1 tablespoon cinnamon

If you like creme brulee, place chilled rice pudding in a flat, ovenproof dish and sprinkle with sifted brown sugar. Place under the broiler until the sugar melts (watch it closely). Combine rice with boiling water in large saucepan. Cover. Bring to boil, reduce heat and simmer gently for 15 minutes, or until water is absorbed. Combine sugar with cornstarch and salt. Whisk in 1 cup milk. Stir until smooth. Add sugar mixture and remaining milk to rice. Combine well. Add nutmeg and raisins. Stirring, bring to boil. Cover, reduce heat to barest simmer and cook for 1 to 1 1/2 hours, or until mixture is very creamy. Stir occasionally. Stir in vanilla. Transfer pudding to serving bowl and sprinkle with cinnamon. Serve hot or cold.