Bring 2 quarts water to a boil in a medium saucepan. Remove from heat, and
add rice. Let stand for 20 minutes. Rinse rice well, and drain. Bring 3
quarts water to a boil in another saucepan, and add rice. Boil uncovered
for 30 minutes or until rice is tender.(Some rice will take considerable
less time.) Be careful not to overcool. Drain off excess water. Mix scalded
and evaporated milk, sugar, and cinnamon in a medium saucepan. Cook for 45
minutes or until mixture begins to thicken and changes color. Add rice and
raisins. Cook for 40 minutes or until pudding thickens. Remove from heat,
and stir occasionally until pudding cools thoroughly. To serve, spoon rice
pudding onto a platter, and sprinkle with cinnamon. The pudding can be
cooked until it is very thick,if desired. It also can be shaped into
patties and dipped in beaten eggs and rolled inbread crumbs before frying
in oil and butter until light brown. The patties are rolled in cinnamon
and sugar before serving. Chanteclair's note - my long grain rice would be
mush if cooked that long, and it isn't converted. I would suggest that if
you just cooked rice the way you normally do (but more al dente). The long
cooking process is to partially caramelize the sugar in the pudding. I
suggest you lightly caramelize the sugar before you start - or maybe cheat
and use brown sugar. I have had this recipe - prepared the tradtional way -
and it was delicious. Something different
Recipe By : ChefMCH
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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