Curtis Bay Rice Pudding - cooking recipe

Ingredients

1 c. raw rice
1 qt. milk
3/4 can sweetened condensed milk
1 egg, well beaten
3/4 c. sugar
1 tsp. vanilla
lemon juice
cinnamon
grated nutmeg
raisins (optional)

Preparation

Wash rice.
Place in saucepan with 2 cups water and bring to a boil. Cook, uncovered, over low heat until rice has absorbed water and is tender. Remove from heat.
Rinse rice again in colander; drain well.
Return rice to saucepan with milk and condensed milk. Cook over low heat until there is just a thin layer of liquid covering the rice.
Remove from heat.
Add egg, sugar, nutmeg to taste and vanilla. Add a squeeze or two of fresh lemon juice. Sprinkle surface with cinnamon.
Let cool at room temperature, then refrigerate.
If raisins are desired, plump in boiling water for a few minutes, then drain before adding to rice with egg and seasonings.
Makes 6 servings.