Custard Rice Pudding - cooking recipe

Ingredients

2 c. (1%) milk
3 Tbsp. uncooked rice
1/8 tsp. cinnamon
dash of salt
1 egg, lightly beaten
1/4 c. sugar
1/2 tsp. vanilla
2 Tbsp. raisins

Preparation

In
1-quart
saucepan, combine milk with rice, cinnamon and salt.
Bring
to a simmer over low heat and cook, covered, 30 minutes or until rice is tender, stirring occasionally.
In small bowl,
beat
egg
until
foamy,
then
beat in sugar and vanilla. Beat
a
little of the boiling rice mixture into egg mixture, pour back into saucepan with remaining rice mixture, stirring constantly.
Do
not
cook pudding after adding egg. Stir in raisins,
cool
10 minutes; pour into serving dishes. Chill several
hours or overnight, covered with plastic wrap. Serves 3.