How to make it

  • 1. Melt butter in a 2 qt saucepan. Pour in rice and let it brown just lightly before pouring in water. Add raisins and bring to a boil.
  • 2. Turn the heat down to medium low and cover with a vented lid. Set timer for 14 minutes. It will be done when there's "holes" in the rice mixture. Put in the refrigerator to cool, or do it quickly by setting the pan in a bowl full of ice cubes.
  • 3. Meanwhile, make the pudding with the milk, and add the 1/4 tsp nutmeg. In a large serving bowl, add the cooled down rice mixture to the pudding and combine.
  • 4. Serve room temp or chilled, with a sprinkle of extra nutmeg, if desired.
  • YIELD: 6 to 8 servings

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