1/2 c. basmati rice
3 c. milk
1/4 c. sugar
1 tsp. vanilla
1 beaten egg
1/4 c. cream or milk
Currants or raisins

Cook rice as directed in 2 cups milk. Stir. When milk is absorbed into rice add 1 cup more milk, 1/4 cup sugar and vanilla. Simmer. Stir in 1 egg, raisins and 1/4 cup cream. Specialty from the Tiffin Shop, Shermon.