Title: Mimi's Custard Rice Pudding
Categories: Magazine, Puddings, Desserts
Yield: 8 Servings

3 Eggs
4 c Milk
1/2 c Sugar
pn Salt
1 1/2 ts Vanilla extract
1 1/2 ts Lemon zest
1 1/2 ts Orange zest
1/4 c Raisins or dried currants
1 c Long grain rice; cooked
Cinnamon & nutmeg to taste
Heavy cream as garnish

1. Preheat oven to 350 degrees F.

2. Lightly grease the insides of an 8-inch-square glass or ceramic baking
dish with about 1 tsp. unsalted butter.

3. Beat eggs into milk and strain through sieve into mixing bowl. Stir in
all the remaining ingredients except cinnamon or nutmeg and cream. Pour
into buttered baking dish and smooth top until level.

4. Place baking dish in slightly larger baking pan. Pour in enough boiling
water to come halfway up the sides of baking dish. Bake in preheated oven
for 30 minutes. Stir pudding gently so that rice and raisins are
distributed evenly throughout. Continue baking for 30 minutes, then stir
again.

5. Carefully smooth top of pudding until level, then sprinkle with cinnamon
and/or nutmeg. Continue baking for 20 minutes or until pudding is set,
adding more boiling water to baking pan if needed to maintain level. Lift
pudding from water bath and cool at room temperature. Serve slightly warm
or well chilled. Sweet cream can be poured over individual protions
arranged in saucers.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini