Combine Rice, Water, Raisins, and Half & Half in Medium Saucepan. Bring to slight boil, stirring VERY frequently (the Half & Half WILL SCORCH easily!!) Reduce heat to a slight simmer.
Allow the rice mixture to cook thoroughly. Check often (every 10 minutes) to ensure that the rice isn't burning on the bottom. After about 40 minutes, check the consistency of the rice - if it is NOT soft to the center, then continue cooking (I add a 1/2 cup or more to allow it to continue to cook). DO NOT OVER-COOK -- the mixture will turn to a paste (which you can use to wallpaper your wall)!
In a separate large bowl, combine the 2 egg yolks, sugar, salt, Cinnamon, and vanilla. Set aside.
In a smaller bowl (glass is best) beat the egg whites to a large froth. When it's volume is as large as the egg whites will get.
Combine all ingredients. Stir well with a spoon. Allow mixture to stand at least 10 minutes (in order to cook the egg well).
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|Serving Size: 1 Serving (37g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 54 (61%)|
|Amt Per Serving||% DV|
|Total Fat 6g||8 %|
|Saturated Fat 3.7g||19 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 21.4mg||7 %|
|Sodium 37.7mg||1 %|
|Potassium 67.5mg||2 %|
|Total Carbohydrate 7.7g||2 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 7.3g|
|Protein 1.2g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 88
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