Instructions: 1 Be sure to use short-grain rice because it produces a softer, creamier texture.

2 Combine 3 cups milk, uncooked rice, and next 4 ingredients in a medium saucepan. Bring rice mixture to a boil over medium-high heat. Reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally.

3 Combine remaining 1/2 cup milk and egg, stirring with a wire whisk. Gradually stir about one fourth of hot rice mixture into the egg mixture; add back to the rice mixture, and stir well.

4 Reduce heat, and simmer, uncovered, 40 minutes, stirring occasionally. Remove from heat; discard lemon rind and cinnamon stick. Stir in vanilla and raisins. Serve warm or chilled.

Yield: 6 servings (serving size: 1/2 cup).

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