Title: Rice Pudding Retro
Categories: Dessert Autumn Winter
Yield: 6 Servings

1	qt	Skim milk
1 1/2	c	Cooked long-grain white
		Rice
1/2	c	Maple syrup
1/4	c	Golden raisins
1/2	ts	Vanilla extract
		Ground cinnamon

Combine the milk and rice in a large (4-quart) wide saucepan. Heat to boiling over medium heat, stirring. Lower the heat and simmer, stirring frequently, until the mixture is thickened and the rice is tender, about 30 minutes. Stir in the maple syrup and cook 15 minutes more.

Meanwhile, place the raisins in a heat-proof bowl and boiling water to cover. Let stand for 10 minutes, or until the raisins are plumped, then drain. Stir into the hot rice. Cool at room temperature, then stir in the vanilla until blended. Sprinkle with cinnamon, if desired, and serve warm or chilled.

Recipe By : Rice

Date: Thu, 30 May 1996 16:16:51 ~0500 (

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