Raisin cream rice pudding

11 September 2006
Raisin cream rice pudding


(serves 24)

5 pints milk
10oz US long-grain rice
2 cinnamon sticks
7oz pasteurized egg
12oz sugar
2tsp salt
6oz dried raisins
1tsp vanilla extract


Heat milk. Add rice cinnamon sticks and simmer on stove until rice is soft.

Beat eggs sugar and salt. Add small amount of rice mixture and blend to loosen egg mixture. Add raisins cinnamon sticks and egg mix to rice pan stir in thoroughly and remove from heat. Do not cook any further after egg has been added. When the mixture has thickened remove cinnamon sticks chill quickly and hold under refrigeration. Portion before service and garnish top with chocolate chips or chopped nuts.

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