Creamy Rice Pudding

from the Jan/Feb. 1999 issue of "Cooking Light" ~ this is the long-cooking kind, wonderfully creamy , classic comfort food

8 cups 2% milk
1 cup sugar
2 Tbl. butter
1 1/2 cups uncooked rice
1/4 tsp. salt
1 large egg
1/2 cup golden raisins
1/2 tsp. almond extract
1 1/2 tsp. vanilla extract
1 8-oz. carton lite sour cream
1/2 tsp. cinnamon

Combine first 3 ingredients in a heavy saucepan; bring to a simmer over medium-high heat ( about 15 min.). Stir in the rice and salt. Heat to medium and cook 45 minutes of until rice is tender. Stir occasionally, about every 5-10 minutes at first, then as pudding thickens, watch and stir every few minutes to prevent from sticking. DO NOT BOIL.

Place egg in a small bowl and lightly beat with a fork. Gradually add 1 cup of the hot rice mixture, stirring constantly with fork so egg doesn't "cook". Return egg mixture to the pan of pudding and cook for 1 minute. Remove from heat.

Add raisins, almond extract, vanilla extract, and sour cream. Stir well. Add cinnamon and stir. Serve warm. Store leftovers in the refrigerator.

** short-grain rice, the kind used for Risotto, produces the creamiest result, although long-grain rice will work also

Yield: 12 servings
Calories per serving: 316
Fat: 7.9 grams