SPECIAL RICE PUDDING WITH VARIATIONS

3 cups milk
1/4 cup sugar
1/4 teaspoon salt
1/2 cup rice
2 eggs, well beaten
2 tablespoons butter or margarine
1/4 cup raisins, soaked and drained
1 teaspoon vanilla
2 tablespoons sugar
2 teaspoons cinnamon
1/8 teaspoon nutmeg

In a medium saucepan, combine milk, sugar, and salt. Heat just until small bubbles form around edge of pan.

Stir in rice. Cover and cook over low heat for 35 to 45 minutes or until most of milk is absorbed and rice is tender.

Stir in well beaten eggs. Return to low heat, stirring constantly, until mixture thickens.

Stir in raisins and vanilla.

In a small bowl, combine sugar, cinnamon, and nutmeg.

Pour pudding into serving dishes and sprinkle with cinnamon sugar mixture. Serve warm or chilled.

VARIATIONS:

Apple Rice Pudding: Substitute dried apple for raisins

Apricot Rice Pudding. Substitute dried apricots for raisins

Brown Rice Pudding. Substitute 3/4 cup brown rice for white rice

Add 1/2 cup seedless red or green grapes, halved

Add 1/2 cup kiwi fruit, pared and cut into chunks.

Add 1/4 cup mandarin oranges, well drained.

Add 1/2 cup mixed dried fruit.

Substitute brown sugar for white sugar.

Servings: 6
Source: What's for Breakfast, Nitty Gritty Cookbooks, 1988