Creamy Rice Pudding (printable version)
If you like Rice Pudding, you're going to love this recipe.  By adding whipped topping to the pudding itself, it becomes even richer & creamier.

2 tbsp butter or margarine
1 qt milk (low fat or regular)
dash of salt
1/3 cup white rice
1 – 3” strip lemon or orange peel (orange is my preference)
1/4 cup sugar
2 eggs
1 tsp vanilla
¾ cup non-dairy whipped topping
½ tsp Cinnamon plus extra for topping
¼ cup raisins (optional)

Melt butter or margarine in a 2 qt saucepan.  Pour in milk & salt & bring to rolling boil over medium heat, stirring constantly.  Stir in rice & citrus peel & continue to cook over medium heat for about 25 minutes or until rice is tender & puffy (an even creamier consistency can be obtained by adding a little more milk while the rice cooks & absorbs more of the liquid).  Remove the peel & stir in sugar.  In a separate bowl, beat the eggs until frothy.  Add about 1 cup of rice & milk mixture to eggs & combine.  Gradually return the egg mix to the rest of rice in the saucepan, stirring constantly over LOW heat until the entire mixture thickens.  Remove from heat & add vanilla (& raisins if desired).  Allow to cool by folding mixture into itself.  When slightly cooled, fold in whipped topping.  Serve warm or chilled, dusted with cinnamon.