3/4 cup rice, uncooked
This recipe was the easiest to make and produced the sweetest and most creamy rice pudding. It ranked second place for me and third for my husband. The original recipe calls for 1 1/2-teaspoon of salt but I found that way too much and think 1/2-teaspoon would be better.
1/2 c. uncooked rice
3 c. boiling water
1/2 tsp. salt
1 1/3 c. (15 oz. can) Eagle Brand sweetened condensed milk
1/2 c. seedless raisins, if desired
1 tsp. vanilla extract
1/4 tsp. nutmeg
Put rice, water and salt into heavy 2 quart saucepan. Cover and cook over medium heat until water boils. Reduce heat and simmer until rice is tender, about 15 minutes.
Remove from heat. Stir in Eagle Brand sweetened condensed milk and raisins.
Beat eggs just until blended. Add gradually, while stirring briskly, to rice-milk mixture.
Return to low heat and cook, stirring constantly, until mixture coats a metal spoon.
Remove from heat. Stir in vanilla extract and nutmeg.
Serve hot or chilled.