Rice Pudding

Strange choice, I know!  But the recipe was on the back of the rice box, I asked my husband if he wanted to try it, he agreed, so this is the result!  Whatever works, right?  Ha!  We both agreed it was pretty good for a cool fall evening around the holidays, but it's definitely something you need to be in the mood for & I don't think it would keep well.  Definitely better warm, right off the stove.  I'm not giving it like rave - Cream Biscuits - reviews, but it was good for something different, you know?  And perfect for fall!

For this recipe, you'll need:

• 1 cup Instant Rice
• 2 1/2 cups milk
• 1/4 tsp salt
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup sugar
• 1/4 cup raisins
• 2 eggs, slightly beaten
• 1/2 tsp vanilla

Combine rice, TWO cups milk, salt, cinnamon, nutmeg, sugar, and raisins.  (I say TWO cups bc I missed this the first time and had to fish out the 1/2 cup.  lol)  Bring to rolling boil, stirring constantly.  Reduce heat; boil slowly 10 minutes, stirring occasionally.  Mix eggs with remaining 1/2 cup of milk.  Slowly add to hot mixture, stirring with fork (so you don't end up with scrambled eggs in your pudding)  Cook over medium heat until thickened.  

Add vanilla remove from heat.  Let cool 10 minutes.

Looks yummy, don't you think?  Pretty tasty - Happy Fall!