Sun-Maid Rice Pudding

From: Sun-Maid Raisins Touch Of The Sun 80th Anniversary Cookbook

I originally got this recipe off the back of a box of Sun-Maid Raisins around 1985.
It is unique because it is made entirely on the top of the stove, not in the oven.

I phoned Sun-Maid about another matter last year and wound up
talking to the customer service representative about how much I like this recipe.
She sent me a cookbook, wasn't that nice???

My Hunny Bunny has re-named this "sweet maggots and pregnant cockroaches".
Doesn't sound very appetizing, but it is a running joke in our family.
If you use short-grained rice, it will be very creamy.

UPDATE: Made this with vanilla soy milk (left out the vanilla) on May 24, 2009.
Turned out terrific!!!

1½ cups cooked rice
2 cups milk, divided
1/3 cup sugar
¼ teaspoon salt
1 egg, beaten
2/3 cup raisins
1 tablespoon butter or margarine
½ teaspoon vanilla
dash nutmeg or cinnamon (optional)

In a heavy saucepan, combine rice, 1½ cups milk, sugar and salt.
Cook over medium heat, stirring occasionally, 15 to 20 minutes, until thick and creamy.
Blend remaining ½ cup milk and egg; stir into rice mixture. Stir in raisins.
Cook an additional 2 minutes, stirring constantly.
Stir in butter and vanilla. Spoon into serving dishes.
Sprinkle with nutmeg or cinnamon, if desired. Serve warm or chilled.
Makes 4 servings.

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