• Cooking Time: 90 minutes
• Servings: 8-10
• Preparation Time: 5 minutes
• 1 cup water
• 1/2 cup rice
• 1 quart milk (whole milk is best, but I've used skim)
• 1/4 cup butter
• 2 eggs, slightly beaten
• 1/2 cup sugar
• 1/2 teaspoon vanilla
• 1 cup raisins (optional)

1. If using raisins, cover them with hot water to plump them up. Set aside.
2. In a medium, non-stick saucepan, bring water to boil.
3. Add rice and cook until water is absorbed (about 7 minutes).
4. Add milk and butter. Bring to a boil, stirring constantly.
5. Lower heat to simmer, cover and cook for 90 minutes, stirring occasionally.
6. Remove from heat and add the eggs, sugar, vanilla and raisins.
7. Serve warm or cold sprinkled with cinnamon.

Handed down from my mother, this rice pudding brings back many happy memories for me.