1/2 c. rice
1 1/2 c. water
Place rice and water in 2 quart pan. Cover tightly. Boil gently stirring occasionally until rice is tender and most of the water is absorbed. About 15 minutes.
1/3-1/2 c. sugar
1/2 c. raisins
1/2 t. salt
1 t. vanilla
1-12 oz. can of evaporated milk
Stir in sugar, salt, raisins and milk. Cook over very low heat. Stirring often until pudding has a creamy consistency. Do not allow pudding to boil. Stir in vanilla.
