|3 cups milk||1/4 teaspoon salt|
|1 cup Minute White Rice, uncooked||2 large eggs|
|1/4 cup sugar||1 teaspoon vanilla|
|1/4 cup raisins|
Combine milk, rice, sugar, raisins and salt in medium saucepan. Bring to a boil, stirring constantly. Reduce heat to medium-low; simmer 6 minutes, stirring occasionally.
Beat eggs and vanilla lightly in a small bowl. Stir small amount of hot mixture into eggs. Stirring constantly, slowly pour egg mixture back into hot mixture. Stirring constantly, cook on low heat 1 minute until thickened. DO NOT BOIL.
Remove from heat. Let stand 30 minutes. Serve warm. Store any remaining pudding in refrigerator.
Tip: Create flavorful new varieties of rice puddings by trying different types of dried fruits, such as dried cherries, chopped dried apricots, chopped dried pineapple or dried sweetened cranberries.
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