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<blockquote data-quote="moreluck" data-source="post: 831978" data-attributes="member: 1246">Sun Maid Rice Pudding&nbsp;Yield: 4&nbsp;&nbsp;1 1/2 cups Long grain <a href="http://www.bigoven.com/whatis.aspx?id=Rice" target="_blank">rice</a> - cooked 2/3 cup Sun Maid natural <a href="http://www.bigoven.com/whatis.aspx?id=Raisins" target="_blank">Raisins</a> 2 cups <a href="http://www.bigoven.com/whatis.aspx?id=Milk" target="_blank">Milk</a> divided1 tablespoon <a href="http://www.bigoven.com/whatis.aspx?id=Butter" target="_blank">Butter</a> or Marjarine 1/3 cup Granulated <a href="http://www.bigoven.com/whatis.aspx?id=Sugar" target="_blank">sugar</a> 1/2 teaspoon <a href="http://www.bigoven.com/whatis.aspx?id=Vanilla" target="_blank">Vanilla</a> extract 1/4 teaspoon <a href="http://www.bigoven.com/whatis.aspx?id=Salt" target="_blank">Salt</a> <a href="http://www.bigoven.com/whatis.aspx?id=Ground%20Nutmeg" target="_blank">Ground nutmeg</a> or cinnamon 1 large <a href="http://www.bigoven.com/whatis.aspx?id=Egg" target="_blank">Egg</a> beaten&nbsp;Instructions&nbsp;COMBINE rice, 1-1/2 cups milk, sugar and salt in heavy saucepan.COOK over medium heat, stirring occasionally for 15 to 20 minutes until thick and creamy.BLEND remaining 1/2 cup milk and egg; stir into rice mixture.STIR in raisins.COOK an additional 2 minutes, stirring constantly.STIR in butter and vanilla. Spoon into serving dishes.Sprinkle with nutmeg or cinnamon, if desired.Variation:Apricot Almond Rice Pudding: During the last 2 minutes of cooking substitute 2/3 cup chopped Sun-Maid California Apricots for raisins and add 1/4 cup slivered toasted almonds.</blockquote>

[QUOTE="moreluck, post: 831978, member: 1246"] Sun Maid Rice Pudding Yield: 4 1 1/2 cups Long grain [URL="http://www.bigoven.com/whatis.aspx?id=Rice"]rice[/URL] - cooked 2/3 cup Sun Maid natural [URL="http://www.bigoven.com/whatis.aspx?id=Raisins"]Raisins[/URL] 2 cups [URL="http://www.bigoven.com/whatis.aspx?id=Milk"]Milk[/URL] divided 1 tablespoon [URL="http://www.bigoven.com/whatis.aspx?id=Butter"]Butter[/URL] or Marjarine 1/3 cup Granulated [URL="http://www.bigoven.com/whatis.aspx?id=Sugar"]sugar[/URL] 1/2 teaspoon [URL="http://www.bigoven.com/whatis.aspx?id=Vanilla"]Vanilla[/URL] extract 1/4 teaspoon [URL="http://www.bigoven.com/whatis.aspx?id=Salt"]Salt[/URL] [URL="http://www.bigoven.com/whatis.aspx?id=Ground%20Nutmeg"]Ground nutmeg[/URL] or cinnamon 1 large [URL="http://www.bigoven.com/whatis.aspx?id=Egg"]Egg[/URL] beaten [U]Instructions[/U] COMBINE rice, 1-1/2 cups milk, sugar and salt in heavy saucepan. COOK over medium heat, stirring occasionally for 15 to 20 minutes until thick and creamy. BLEND remaining 1/2 cup milk and egg; stir into rice mixture. STIR in raisins. COOK an additional 2 minutes, stirring constantly. STIR in butter and vanilla. Spoon into serving dishes. Sprinkle with nutmeg or cinnamon, if desired. Variation: Apricot Almond Rice Pudding: During the last 2 minutes of cooking substitute 2/3 cup chopped Sun-Maid California Apricots for raisins and add 1/4 cup slivered toasted almonds. [/QUOTE]

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