Rice Pudding

Penny Leftover Makeover- Rice Pudding Rice Pudding 4 cups leftover cooked rice(brown or white) 1 14 oz. can sweetened condensed milk(buy skim if desired) 1 14 oz. can skim milk(use condensed milk can to measure) 1/2 cup raisins, plumped in hot water and drained 3 eggs yolks, beaten 1/4 tsp. freshly grated nutmeg 1 tsp. vanilla extract In large saucepan, heat rice, milks, and raisins over medium heat. Stir frequently to prevent sticking. When heated add the beaten yolks and stir constantly until thoroughly hot and slightly thickened. Remove from heat, add flavorings, and allow to stand. Serve warm, or chill and serve with whipped cream. As a variation, I will omit raisins and nutmeg and add lemon zest. The pudding will thicken upon standing. I love the flavors of this cake, rather similar to a fruit cake flavor. This is one that I served at all our Christmas dinners. You'll find the family enjoys this cake far better than any fruitcake however! I found the recipe in an old Betty Crocker cookbook.