Rice Pudding (2)
2/3 cup white rice (quick-cooking rice)
¼ teaspoon salt
¼ cup raisins
1 package coconut cream pudding and pie filling mix (or vanilla)
4 cups milk
1/3 cup of sugar
1 egg (beaten)
¼ teaspoon vanilla extract
¼ teaspoon cinnamon
1/8 teaspoon of nutmeg
Combine all ingredients except vanilla, cinnamon and nutmeg, in a saucepan. Cook and stir over medium heat until mixture comes to a full boil, 8 to 10 minutes. Remove from heat. Cool 5 minutes, stirring once or twice.
Add vanilla. Pour into bowl. Place wax paper directly on surface of hot pudding mixture. Serve warm or cool to room temperature and then chill about 1 hour before serving.
Sprinkle with cinnamon and nutmeg just before serving. Serves 8 to 10.
Sauced Rice Pudding: Prepare pudding s directed; omit raisins and decrease milt to 3 1/4 cups. Serve warm or cold, topped with canned cherry pie filling.