• 3 Quarts reconstituted nonfat dry milk
  • 1 Cup cornstarch
  • 11/2 Cups sugar
  • 1 Teaspoon salt
  • 8 whole eggs
  • 1/2 Teaspoon ground nutmeg
  • 1/2 Teaspoon ground cinnamon
  • 2 Tablespoons vanilla
  • 11/2 Quarts cooked white rice
  • 2 Cups California raisins


1. In large kettle, combine milk, cornstarch, sugar, salt, eggs, nutmeg and cinnamon. Stir until smooth.
2. Cook over medium heat, stirring frequently, for 20 to 30 minutes until mixture begins to thicken and reaches 160°F. Immediately turn off heat.
3. Stir in vanilla, rice and raisins.
4. Pour rice mixture into serving pans. Cover with plastic wrap to prevent film from forming.
5. Serve hot or cool to 70°F within 2 hours and 41°F within 4 hours. Store at 6. Sprinkle with additional ground cinnamon. Serve with No.12 scoop (1/3 cup).

Nutrition Facts Per Serving

Calories 110 (Calories from Fat 7%); Total Fat 1 ( Saturated Fat 0; Trans Fat 0; ); Cholesterol 30; Sodium 90; Potassium 153; Total Carbohydrate 22; Dietary Fiber <1; Sugars 13; Protein 4; Calcium 76; Iron <1;

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Raisins are excellent food choices for most individuals, including those with Type 2 diabetes mellitus (T2DM).
- James W. Anderson, M.D., Professor of Medicine and Clinical Nutrition, Emeritus, University of Kentucky.