Rice Custard Pudding

9 ingredients
1 steps

Ingredients

  • 1/2 c. water
  • 1/2 c. uncooked instant rice
  • 3 eggs, slightly beaten
  • 1/2 c. sugar
  • 2 tsp. vanilla
  • 1/4 tsp. salt
  • 2 1/2 c. milk, scalded
  • 1/2 c. raisins
  • cinnamon

Directions

  1. 1
    Heat water to boiling. Remove from heat. Stir in rice. Cover and let stand 5 minutes. Blend eggs, sugar, vanilla and salt; slowly stir in milk. Stir in rice. Pour into 1 1/2-quart casserole. Sprinkle with cinnamon. Place casserole in baking pan. Pour in very hot water (1 1/4-inch deep) for water bath. Bake 70 minutes at 350° or until knife inserted halfway between center and edge comes out clean. Serve warm or cool.

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