Curtis Bay Rice Pudding

Wash rice.

Place in saucepan with 2 cups water and bring to a boil. Cook, uncovered, over low heat until rice has absorbed water and is tender. Remove from heat.

Rinse rice again in colander; drain well.

Return rice to saucepan with milk and condensed milk. Cook over low heat until there is just a thin layer of liquid covering the rice.

Remove from heat.

Add egg, sugar, nutmeg to taste and vanilla. Add a squeeze or two of fresh lemon juice. Sprinkle surface with cinnamon.

Let cool at room temperature, then refrigerate.

If raisins are desired, plump in boiling water for a few minutes, then drain before adding to rice with egg and seasonings.

Makes 6 servings.