1/2 cup raw short-grain rice
3/4 cup sugar
4 1/2 cups skim milk
1 12 oz. can evaporated skim milk
1 teaspoon vanilla extract
1 tablespoon cornstarch
1/4 teaspoon fresh grated or ground nutmeg
1/4 teaspoon cinnamon
pinch salt – optional
1/2 cup raisins – optional
1. Preheat oven to 300 degrees. Sprinkle rice over the bottom of a
two-to-three quart ovenproof baking dish. Add sugar, fresh and evaporated skim
milk, and vanilla to rice, stirring well to combine.
2. Sprinkle cornstarch over milk a teaspoon at a time, stirring well to
dissolve after each addition. Stir in nutmeg, cinnamon and salt.
3. Bake one hour, stirring every 20 minutes to prevent rice from sticking to
bottom of dish. increase heat to 350 degrees. stir in raisins if using and
bake an additional 45 minutes to an hour continuing to stir after every 15 to
20 minutes. seve hot, warm or cover and refrigerate to serve cold.