Rice Pudding
Source: Barbara Pistrang
2 cups cooked rice
1/2 cup water
2 cups milk
2 eggs, beaten
1/3 cup sugar
1 tsp. vanilla
1/2 cup raisins
Place rice and water in saucepan. Cover and steam until water is absorbed. Add milk. Boil gently, stirring for 5 minutes until thickened.
Add rice mixture to large bowl containing eggs, sugar, vanilla and raisins.
Pour into greased 1-1/2 quart casserole. Place in pan of hot water and bake 45-50 minutes at 350.
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