Rice Pudding With Vanilla
|Water||1⁄2 Cup (8 tbs)|
|Uncooked instant rice||1⁄2 Cup (8 tbs)|
|Eggs||3 , beaten|
|Sugar||1⁄2 Cup (8 tbs)|
|Milk||2 1⁄2 Cup (40 tbs), scalded|
|Raisins||1⁄2 Cup (8 tbs)|
Heat oven to 350°.
Heat water to boiling.
Remove from heat; stir in rice.
Cover and let stand about 5 minutes.
Blend eggs, sugar, vanilla and salt.
Gradually stir in milk.
Mix in rice and raisins.
Pour into ungreased 1 1/2-quart casserole; sprinkle rice mixture with cinnamon.
Place casserole in square pan 9x9x2 inches; pour very hot water (1 1/4 inches deep) into pan.
Bake about 70 minutes or until knife inserted halfway between center and edge comes out clean.
Remove casserole from water.