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Print this Recipe    Rice Pudding 34

Cinnamon-Scented Rice Pudding
Yield: 6 servings

3-1/2 cups 2% low-fat milk, divided
1/2 cup short-grain rice, uncooked
1/3 cup sugar
1 tablespoon margarine
1 (3-inch) strip lemon rind
1 (3-inch) stick cinnamon
1 egg
1 teaspoon vanilla extract
1/4 cup golden raisins

Be sure to use short-grain rice because it produces a softer,
creamier texture.Combine 3 cups milk, uncooked rice, and next 4
ingredients in a medium saucepan. Bring rice mixture to a boil over
medium-high heat. Reduce heat, and simmer, uncovered, 10 minutes,
stirring occasionally.

Combine remaining 1/2 cup milk and egg, stirring with a wire whisk.
Gradually stir about one fourth of hot rice mixture into the egg
mixture; add back to the rice mixture, and stir well.

Reduce heat, and simmer, uncovered, 40 minutes, stirring occasionally.
Remove from heat; discard lemon rind and cinnamon stick. Stir in
vanilla and raisins. Serve warm or chilled. Yield: 6 servings
(serving size: 1/2 cup).

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