Old Williamsburg raisin rice pudding
Instructions:
- 4 eggs;
- 3⁄4 cup sugar;
- 2 cups milk;
- 11⁄3 cups cooked rice;
- 1 teaspoon lemon juice;
- 2 teaspoons vanilla;
- 3⁄4 cup raisins;
- 1⁄2 teaspoon cinnamon;
- 1 tablespoon butter, melted;
- Heavy cream.
- Preheat oven to 350 F. Butter a 2-quart casserole.
- Combine the eggs, sugar, milk, rice, lemon juice, vanilla, raisins, and cinnamon. Pour into the prepared casserole. Place in a larger pan.
- Fill outside pan with enough boiling water to come about threequarters of the way up the sides of the casserole. Bake, uncovered, for 45 minutes, or until the custard is set. Drizzle with the melted butter. Serve with cream to pour over it.