Rice Pudding

Recipe Ingredients

1/2 cup	80g / 2.8oz	Raw rice
3/4 teaspoon	3.8ml	Salt
2 cups	474ml	Boiling water
3 1/2 cups	829ml	Milk
3		Eggs
1/3 cup	65g / 2.3oz	Granulated sugar
2 teaspoons	10ml	Vanilla extract
1/2 cup	80g / 2.8oz	Seedless raisins
2 tablespoons	30ml	Melted butter
		Nutmeg

Recipe Instructions

Cook the rice in the salted water for 15 minutes. Drain then add the milk.

Beat the eggs, then add the sugar, vanilla, raisins, butter and rice mixture. Pour into a 2-quart casserole; place in a pan of water.

Bake in a 325 degree oven 25 minutes. Stir and sprinkle with nutmeg. Reduce the heat to 300 degrees and bake 1 hour longer or until a knife inserted in the center comes out clean. Serve warm or cold. Serves 6 to 8.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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