Nifty Fifties Rice Pudding

Ingredients

• 3/4 cup long-grain rice cooked according to package directions
• 1/4 teaspoon vanilla
• 2 eggs, slightly beaten
• 1/8 teaspoon salt
• 1 1/2 cups milk
• 1/2 cup golden raisins
• 1 1/2 cups heavy cream
• 1/2 teaspoon cinnamon
• 1/3 cup granulated sugar
• 2 teaspoons grated lemon peel
• 2 teaspoons grated orange peel
• whipped cream (optional)

Directions

1. Preheat oven to 350 degrees.

2. Grease an 8-inch square baking dish.

3. In a large bowl combine the eggs, milk, cream, sugar, grated peels, vanilla, and salt until blended.

4. Stir the raisins into the cooked rice and spoon the rice mixture into the prepared baking dish.

5. Pour the egg mixture over the rice and sprinkle with the cinnamon.

6. Place the baking dish in the oven in a larger baking pan filled with enough hot water to come halfway up the sides of the baking dish.

7. Bake for 45 minutes until the pudding is almost set, stirring once after 10 minutes and again 15 minutes later.

8. Remove the baking dish from the larger pan and cool on a wire rack.

9. Refrigerate, covered, at least 3 hours or until the pudding is firm.

Submitted 6/13/05.
Source: Exported from Master Cookbook II
Submitted By: Sherry F.
sfabian@caverns.com
Nifty Fifties Rice Pudding