Rice Pudding - cooking recipe

Ingredients

1 c. long grain white rice, blanched
1/2 c. water
2 1/2 c. milk
1/4 c. sugar
1 Tbsp. unsalted butter
1 tsp. vanilla
1/2 c. raisins
1 small container whipped topping
1/4 c. apricot preserves
cinnamon

Preparation

Mix water,
milk,
sugar, butter and vanilla in a large saucepan.
Add rice and bring to a boil.
Reduce heat and keep at a
low
simmer
for
30 to 35 minutes until soupy, stirring often. Cool
until
room temperature;
then refrigerate until completely cool.
Plump
raisins
in
warm water for 1/2 hour. Add
raisins, half
container
of whipped topping and apricot preserves.\tServe in\tglasses topped with whipped topping and sprinkled with cinnamon.
Makes 2 1/2 quarts.