Rice Pudding

2 cups cooked Arborio rice or other short-grain rice
3½ cups milk
1/3 cup sugar
1/4 cup nonfat dry milk
1/4 tsp. salt
2 large eggs, beaten
1/4 cup golden raisins
1 tsp. vanilla extract
1 tsp. cinnamon

Combine rice, milk, sugar, nonfat dry milk, and salt in a large saucepan
over medium heat; bring to a simmer. Simmer 30 minutes, stirring occasionally.

Place eggs in a medium bowl. Gradually add half of rice mixture to eggs,
stirring constantly with a whisk. Return egg mixture to pan over medium-low
heat; cook 2 minutes, stirring constantly. Remove from heat; stir in raisins
and vanilla. Spoon pudding into each of 8 bowls. Sprinkle cinnamon over
each serving.

8 servings