Title: Rice Pudding
Categories: Desserts, Jewish, Puddings
Yield: 6 Servings

1/2 c Rice; raw (i use long-grain
3/4 ts Salt
2 c Water; boiling
3 1/2 c Milk
3 Egg
1/3 c Sugar
2 ts Vanilla extract
1/2 c Raisins
2 tb Butter; melted
1 ds Nutmeg >>>>>

Cook the rice in the salted water for 15 minutes.
Drain, then add the milk. Beat the eggs, then add the sugar, vanilla,
raisins, butter and rice mixture.
Pour into a 2 quart casserole; place in a pan of water. Bake in a 325
degree F. oven 25 minutes. Stir and sprinkle with nutmeg. Reduce the heat
to 300 degrees F. and bake 1 hour longer or until a knife inserted in the
center comes out clean. >>>> The recipe of from Jennie Grossinger's "The
Art of Jewish Cooking." Serve warm or cold. . Note: Leftover cooked rice
can also be used for this. FROM: ANN PUCKETT (HGPS48A) It is just like
the one I used to make (me)