You know why this creamy rice pudding was one of Ulysses S. Grant's favorite dishes? Because even back in the 1870's this simple dessert tasted great - warmed or chilled. This updated version starts with cooked rice.

1 1/2 c. rice, cooked
2 c. milk, divided
1/3 c. sugar
1/4 tsp. salt
1 egg, beaten
2/3 c. Sun-Maid raisins
1 tbsp. butter
1/2 tsp. vanilla extract
Dash of nutmeg or cinnamon (optional)

Combine rice, 1 1/2 cups of the milk, sugar and salt in a heavy saucepan. Cook over medium heat, stirring occasionally, until thick and creamy, 15 to 20 minutes. Blend remaining 1/2 cup milk and egg. Stir into rice mixture. Add raisins. Cook 2 minutes longer, stirring constantly. Add butter and vanilla. Spoon into serving dishes. Sprinkle with nutmeg or cinnamon, if desired. Makes 4 servings.

For creamier pudding use short or medium grain rice.