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Rice Pudding

2 cups long grain rice
4 cups water
1 cup raisins
4 cups milk
1 cup sugar
3 eggs, separated
2 Tbsp corn starch
1 Tbsp vanilla
1/4 tsp nutmeg
cinnamon

Combine the raisins and rice and place in a strainer. Wash the
raisin and rice mixture under hot tap water.

In a pot with a tight fitting lid, bring 4 cups of water to a boil.
Add raw rice and raisins and stir. Cover, reduce heat and simmer
for 25 minutes.

Meanwhile, in another pot combine the milk, sugar, egg yolks and
corn starch. Heat over medium high heat stirring mixture constantly
to avoid burning until the mixture thickens to the consistency of
thick cream. Remove from heat, stir in the nutmeg and vanilla.
In a large bowl, beat the egg whites until they are stiff enough
for form peaks. Then slowly whisk in the thickened milk mixture.

When the rice and raisin mixture is cooked, stir into the creamy
custard mixture. At this point, you can dish up the pudding in
serving dishes and sprinkle lightly with cinnamon or, you can bake
the pudding mixture in a 350F oven for about 45 minutes and then
serve sprinkled lightly with cinnamon.

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