1  cup raw rice
8  cups milk (2 qts) (Fat Free or 1% can be used)

Rinse rice in warm water. Cook rice in milk until somewhat thickened, about 45 minutes over low heat (works better if covered)

1/4  teaspoon salt 3/4  cup sugar (Splenda®        Granular can be substituted) 1  teaspoon vanilla 1  teaspoon lemon extract 4 eggs 1/2  cup raisins (optional)

Add salt, sugar, vanilla and lemon extract. Beat egg yolks. Pour a little of the hot rice mixture into the egg yolks and stir up the mixture. Then add it all to the rest of the rice mixture. Cook 1 minute more, stirring constantly. Remove from the heat. Cover and cool. (Raisins may be added at last step.)

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