3/4 c Raw long-grain rice
1/4 ts Vanilla
2 lg Eggs; slightly beaten
1/8 ts Salt
1 1/2 c Milk
1/2 c Golden raisins (Sultanas)
1 1/2 c Heavy cream
1/2 ts Ground cinnamon
1/3 c Granulated white sugar
2 ts Grated lemon peel
+=OR=+
2 ts Grated orange peel
Whipped cream (opt)
This was the oldest standby in the resturant business.
Prepare the rice in 1 1/2 cups of water according to
package directions. Meanwhile heat the oven to
350°F/175°C. Grease an 8" square baking dish.
In a large bowl combine the eggs, milk, cream, sugar,
zest, vanilla, and salt beating until well blended. Stir
the raisins into the rice and spoon the rice mixture into
the prepared baking dish.
Pour the egg mixture over the rice and sprinkle with the
cinnamon. Place the baking dish in the oven in a larger
baking pan filled with enough hot water to come halfway up
the sides of the baking dish.
Bake for 45 minutes until pudding is almost set, stirring
once after 10 minutes and again 15 minutes later. Remove
the baking dish from the larger pan and cool on a wire
rack, cooling until cold.
Refrigerate, covered, at least 3 hours or overnight until
the pudding is firm. Serve with whipped cream, if desired.
