Heat rice and water to boiling, stirring once or twice; reduce heat. Cover and simmer 14 minutes. (Do not life cover or stir). All water should be absorbed.
Heat oven to 325. Beat eggs in ungreased 1 1/2 quart casserole. Stir in sugar, raisins, milk, vanilla, salt and hot rice; springkle with nutmeg.
Bake uncovered, stirring occasionally, until knife inserted halfway between center and edge comes out clean, 50 to 60 minutes. Serve warm or cold and, if desired, with cream. Refrigerate any remaining pudding immediately.
Originally Submitted
6/21/2010
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