Rice Pudding - cooking recipe

Ingredients

3/4 c. long grain rice
3 c. water
1/2 tsp. salt
1 (15 oz.) can evaporated milk
1/2 c. butter
1 Tbsp. vanilla
1/2 c. raisins (optional)
1 can pie filling (optional; cherry, blueberry or peach)
whipped topping (for garnish)

Preparation

In a medium saucepan, measure rice, water and salt.
Bring to a boil; reduce heat to simmer and cook, uncovered, for 20 minutes. Place cooked rice in the top of a double boiler; stir in condensed milk and butter.
Cook in double boiler until mixture has thickened, about 20 minutes.
Remove from heat and stir in vanilla and raisins.
Spoon into parfait glasses, alternating with pie filling.
Garnish with whipped topping.