Old-Fashioned Creamy Rice Pudding
4 cups milk
2/3 cup sugar
1/4 teaspoon salt
2/3 cup H-E-B Medium Grain Rice, raw
1/4 cup cool milk
1/4 teaspoon ground cinnamon
1/4 cup raisins
1 teaspoon vanilla
1 tablespoon rum or rum flavoring (optional)
Combine 4 cups milk, sugar, salt, and rice in a medium, heavy-bottomed
Stir and bring to a boil over high heat.
Lower heat and simmer gently 1 hour, stirring often.
Meanwhile, beat egg in a medium bowl.
Stir in the cool milk, cinnamon, raisins, vanilla and rum.
When rice is tender, slowly add the hot mixture to the bowl, stirring
constantly 1 to 2 minutes.
Serve immediately or chill.
Sprinkle with cinnamon