Cinnamoned rice

Yield: 4 Servings

Measure Ingredient
1 cup Long-Grain Converted Rice
¼ cup Raisins
1 teaspoon Cinnamon
¼ teaspoon Salt
2½ cup Water
1 tablespoon Margarine
½ tablespoon Sugar -- to taste
Dry Milk -- reconstituted

1. Heat water to boiling. Add rice mixture and lower heat. Cook until rice is tender.

2. Add margine and milk. Serve. This may be prepared ahead of time by combining all ingredients except the margarine and milk and storing in a bag.

Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske File

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