Custard Raisin Rice Pudding
By: Anonymous
Published: Saturday, January 2, 2010 - 1:01am

Ingredients




1/2 cup rice
1 qt. milk
1/2 cup raisins
 cup butter
4 eggs, beaten
1/2 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
Cinnamon or nutmeg

Preparation

1 Mix rice with 2 cups milk. Cook until tender. Add raisins and butter. Combine eggs, sugar, vanilla, salt and remaining milk. Stir into hot rice mixture. Pour into greased 1 1/2 quart baking dish. Sprinkle with cinnamon. Set in pan and fill pan half full of warm water. Bake in 350 oven for about 30 minutes until set. 6 servings.

Comments:
Duffy Daugherty

I make this according to the recipe.  It came out SOUP (but the taste was SUPER).  However, I would recommend doubling the amount of rice and raisins and limiting the butter to only 2-3 T at most.  BTW - I stored the leftovers out on my garage deck overnight where the pudding "froze".  It made a terrific ice cream-like dish the next morning.