Rice Custard Pudding
|Uncooked white rice||1⁄2 Cup (8 tbs) (Regular Variety)|
|Granulated sugar||1⁄3 Cup (5.33 tbs)|
|Vanilla extract||2 Teaspoon|
|Raisins||1⁄2 Cup (8 tbs) (Light / Dark Colored)|
|Grated lemon peel||1 1⁄2 Teaspoon|
|Milk||3 1⁄2 Cup (56 tbs)|
Preheat oven to 300°F.
Cook rice as label directs.
Into 2-quart casserole, break eggs; beat slightly with fork.
Stir in sugar, vanilla, raisins, lemon peel.
Stir milk into rice; stir into egg mixture; sprinkle with nutmeg; dot with butter.
Set casserole in baking pan; fill pan with hot water to 1 inch from top of casserole.
Bake, uncovered, 1 hour 25 minutes, stirring once after half an hour.
Custard is done when knife inserted in center comes out clean.
Remove casserole from baking pan; cool.