Date Raisin Walnut Rice Pudding
Place 1 1/2 c of rice in a large pot, along with 1 can of evaporated milk and about 3-4 c water. (I'm not completely sure on the water because I was adding it as I went along. I think the milk doesn't really absorb into the rice so you still need the full amount of water to cook the rice. You can add more water as you go if you find the rice is still a little crunchy.) I also whisked in about 1/2 t cinnamon, a pinch of salt, 2 eggs, and about 1 c sugar (or to your taste). Cook over medium heat stirring almost constantly. The bottom will burn if you are not careful. Cook until thick, bubbly, and the rice if fully cooked and soft. It will take about 15 minutes or something like that. I wans't timing, sorry. Add a little more cinnamon if desired and stir about 1 t vanilla and any dried fruits or nuts. I like to top mine with whipped cream if I have some on hand.