Title: Creamy Rice Pudding
Categories: None
Yield: 1 Servings

1/2 c White rice; (makes 1-1/2
-cups)
1 qt Milk
1/2 c Sugar
1/2 c Raisins; (I like the golden
-ones)
2 Eggs

This is the BEST rice pudding I have ever tasted. I hope you enjoy it.

Source: My sister-in-law Elaine

Cook rice according to instructions on package.

Cook milk and sugar on top of stove till sugar dissolves (7-8 minutes).

Add rice and raisins and continue cooking 30-45 minutes till loose custard
consistancy.

Beat eggs and fold into mixture showly.

Pour into casserole and chill.

Eat and enjoy.
Posted to JEWISH-FOOD digest by pikboca@webtv.net (Phyllis Kinsler) on Jun
6, 1998