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1
Bring 2 qts water to a boil in a medium saucepan.
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2
Remove from heat, and add in rice.
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3
Let stand for 20 min.
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4
Rinse rice well, and drain.
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5
Bring 3 qts water to a boil in another saucepan, and add in rice.
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6
Boil uncovered for 30 min or possibly till rice is tender.
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7
(Some rice will take considerable less time.)
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8
Be careful not to overcool.
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9
Drain off excess water.
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10
Mix scalded and evaporated lowfat milk, sugar, and cinnamon in a medium saucepan.
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11
Cook for 45 min or possibly till mix begins to thicken and changes color.
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12
Add in rice and raisins.
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13
Cook for 40 min or possibly till pudding thickens.
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14
Remove from heat, and stir occasionally till pudding cools thoroughly.
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15
To serve, spoon rice pudding onto a platter, and sprinkle with cinnamon.
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16
The pudding can be cooked till it is very thick,if you like.
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17
It also can be shaped into patties and dipped in beaten Large eggs and rolled inbread crumbs before frying in oil and butter till light brown.
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18
The patties are rolled in cinnamon and sugar before serving.
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19
Chanteclair's note - my long grain rice would be mush if cooked which long, and it isn't converted.
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20
I would suggest which if you just cooked rice the way you normally do (but more al dente).
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21
The long cooking process is to partially caramelize the sugar in the pudding.
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22
I suggest you lightly caramelize the sugar before you start - or possibly maybe cheat and use brown sugar.
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23
I have had this recipe - prepared the tradtional way - and it was delicious.
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24
Something different
