• 1 1/2 cups Long grain rice - cooked
• 2 cups Milk divided
• 1/3 cup Granulated sugar
• 1/4 teaspoon Salt
• 1 large Egg beaten
• 2/3 cup Sun Maid natural Raisins
• 1 tablespoon Butter or Margarine
• 1/2 teaspoon Vanilla extract
• Ground nutmeg or cinnamon

COMBINE rice, 1-1/2 cups milk, sugar and salt in heavy saucepan.

COOK over medium heat, stirring occasionally for 15 to 20 minutes until thick and creamy.

BLEND remaining 1/2 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.

Variation:
Apricot Almond Rice Pudding: During the last 2 minutes of cooking substitute 2/3 cup chopped Sun-Maid California Apricots for raisins and add 1/4 cup slivered toasted almonds.