2 1/2 c Milk
2 c Rice; cooked
1/2 c Chopped pecans; toasted
1/2 c Sugar
1/2 c Raisins
3 lg Egg yolks; slightly beaten
2 tb Butter; melted
1 ts Vanilla extract
1 ts Ground nutmeg
1 ts Lemon juice
Water; hot
In a 3-quart casserole, combine the milk, rice, pecans,
sugar, raisins, egg yolks, butter/margarine, vanilla
extract, nutmeg, and lemon juice. Place the casserole in
13x9-inch pan. Pour hot water into the pan to a depth of
1-inch.
Bake in a 325 F/160 C. oven for 60 to 70 minutes,
stirring every 15 minutes. Cool and serve.
TOAST PECANS: Set the oven @ 350 F/175 C. In a shallow
baking pan, spread the pecans and until toasted, about
6 minutes.
Recipe by: Sergeant Donald Johnson, Engine 20, Detroit, MI.
From a giveaway pamphlet from the U.S.A. Rice Council
titled, "Great Firehouse Chefs Of America, Award-Winning
Recipes"
