OLD-FASHIONED CREAMY RICE PUDDING
1 quart (32 oz) whole milk 1 cup evaporated milk
1/4 tsp. Salt 2 slightly beaten eggs
1/2 cup rice 1/2 cup sugar
1 tsp. Vanilla nutmeg to taste
Combine milk & salt in saucepan, heat slightly. Stir in rice. Bring to a boil,
lower heat, simmer for 20 minutes, stirring occasionally.
Add ¼ c. evaporated milk, cool 4 minutes.
In a mixing bowl, combine eggs, sugar & vanilla and the rest of the evaporated milk; stir some of the rice-mixture into egg mixture.
Return to sauce; cook slowly until somewhat thickened (about 3 minutes)
Pour into bowl; stir mixture often while it cools
Raisins can be added while cooling (so they don’t settle to the bottom)