Rice Pudding (2)

Serves: 8

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.