Vanilla Rice Pudding
|Water||1⁄2 Cup (8 tbs)|
|Uncooked instant rice||1⁄2 Cup (8 tbs)|
|Eggs||3 , slightly beaten|
|Sugar||1⁄2 Cup (8 tbs)|
|Milk||2 1⁄2 Cup (40 tbs), scalded|
|Raisins||1⁄2 Cup (8 tbs)|
Heat oven to 350Â°.
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 un-greased 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.
Serve pudding warm or cool.
If desired, serve with Cinnamon-Blueberry Sauce or Cherry Topping.