Lemon Rice Pudding

1 1/2 cups water
1/2 cup uncooked long grain rice
1/3 cup raisins
1/4 teaspoon nutmeg
1 cup vanilla pudding mix
1 tablespoon lemon juice
2 teaspoons grated lemon peel

In saucepan bring water, rice, raisins, and nutmeg to a boil. Reduce heat to very low, cover, and cook without stirring for about 20 minutes or until all liquid is absorbed. Cool. Combine lemon juice and lemon peel with enough cold water to make 2 cups. Slowly stir in pudding. Combine pudding and rice mixtures. Serve immediately or refrigerate. Serves 6.

Testing comment: This was a great recipe. It was very easy to make and my family really liked it.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 92)