Food for comfort: Rice Pudding

I am a totally emotional eater. For various reasons, some of them admittedly hormonal, this is the perfect recipe for this week:

Lion House Rice Pudding

1 5 1/3 oz can evaporated milk
2 c whole milk
1/2 c sugar
1 tbsp corn starch
1/4 tsp salt

2 c cooked white rice
1/2 c raisins (don't be stingy, I always use more)

2 eggs, beaten

1/4 tsp nutmeg
1/4 tsp cinnamon
1 tsp vanilla extract

Scald milks together in a medium to large saucepan.

Combine sugar, salt and cornstarch in medium mixing bowl. Add to milk mixture. Cook over medium heat, stirring constantly, until thick and smooth. Add rice and raisins and bring to boil.

Add about half the pudding mixture to the eggs, stirring while you pour. This is important so that your eggs don't curdle. Return egg mixture to saucepan and stir over medium heat until thickened.

Remove from heat. Add vanilla and spices. Serve warm or cold. Chill to keep several days.

Makes an excellent breakfast. Hey, it's less sugar than a doughnut, and that's what some people eat. I want to make it with dried apricots and lemon zest. Wouldn't that be good? Maybe next week. I also have a recipe somewhere for chocolate rice pudding.

So many desserts, so little PMS to use as an excuse ...