- 2/3 cup evaporated milk
- 1 egg
- 1/2 cup water
- 1/4 cup sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon vanilla extract
- 1 cup cooked rice
- 1/4 cup chopped pecans
- 1/4 cup raisins
- In a small bowl, whisk the first seven ingredients. Stir in the rice, pecans and raisins. Pour into two greased 10-oz. ramekins or custard cups. Place ramekins on a baking sheet.
- Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Yield: 2 servings.
Originally published as Cinnamon-Raisin Rice Pudding in Reminisce December/January 2012, p52
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