RICE AND RAISIN PUDDING
4 cups milk 1 cup long grain white rice 3/4 cup sugar 1/2 tsp salt 1 cup heavy cream 1 cup dark seedless raisins 3/4 cup boiling water 1 egg 1 tsp vanilla 3/4 cup half and half
Bring milk, rice, sugar, salt to boiling in saucepan. Reduce to low, simmer, uncovered until water is absorbed, rice is tender, mixture thickened. 5 min. before end of cooking, stir in 1/2 cup cream. Place raisins in bowl. Add boiling water, let soften 5 min. Drain. Stir raisins into rice mixture.
Mix remaining cream, egg in bowl. Stir small amount hot rice into egg mixture. Stir egg mixture into rice in pan. Simmer until thickened. Remove from heat. Stir in vanilla. Cool 15 min. Stir in half and half. Serve warm, or chill 2 hours, then serve. MAKES 8 SERVINGS.*