Raisin bread, raisin bagels, raisin in cereal, raisin (the reason for buying them!) in the pumpkin cookies, raisins in bread pudding...
I don’t like raisin in my oatmeal, but I do give the birds raisins.
Rice Pudding
2 cups dry rice
1 cup raisins
ground nutmeg or cinnamon
2 pkgs vanilla pudding mix (not instant)
milk
Boil 2 cups rice in water for 20 minutes. Remove from heat and let set 10 minutes.
Drain rice in colander and rinse well with cold water.
Cover raisins with water in small saucepan.
Bring to a boil.
Set aside to cool.
After raisins are cool, darin.
Prepare pudding according to package directions or use Argo corn starch pudding recipe.
Allow pudding to cool.
In a large bowl combine cooled rice, raisins and pudding.
Sprinkle nutmeg or cinnamon over the top. Can lay plastic wrap directly on surface of the mixture.
Refrigerate.
Serve cold.
Vanilla Corn Starch Pudding
(adapted from a vintage Argo recipe)
Prep Time: 15 minutes
Cook Time: 15 minutes
Chill Time: 60 minutes
Yield: 4 servings
3-1/2 cups milk, divided
6 tablespoons Argo® OR Kingfords® Corn Starch
2 egg yolks
1/4 teapoon salt
1/3 cup sugar
1 teaspoon 100% Pure Vanilla Extract
Mix 1/2 cup cold milk with corn starch. Set aside. Heat remaining 3 cups milk in a large, heavy sauce pan over medium heat until milk just begins to simmer (small bubbles around the edge of the pan).