INGREDIENTS

INSTRUCTIONS

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

A Message from our Provider:

“Turn the despair of being alone into the wonder of being alone with God”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 6369
Calories From Fat: 2410
Total Fat: 268.8g
Cholesterol: 855.3mg
Sodium: 1349.5mg
Potassium: 4411.5mg
Carbohydrates: 787.7g
Fiber: 5.1g
Sugar: 723.7g
Protein: 215.8g