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2 cups half and half
1 cup white rice cooked long grain white
1/2 cup sugar
1/2 cup raisins
2 eggs large, beaten
1 teaspoon vanilla extract
Nutmeg Ground
Preheat oven to 350°. Butter a 1-quart casserole. In a medium bowl, mix half-and-half, cooked rice, sugar, raisins, eggs and vanilla. Pour into casserole.
Place casserole in a large baking pan; fill pan with boiling water to reach halfway up side of casserole.
Bake for 40 minutes. Carefully stir custard to distribute raisins; sprinkle with nutmeg. Bake 30 minutes longer or until a knife inserted 1 inch from edge comes out clean.
Serve warm or cold.
1 cup white rice cooked long grain white
1/2 cup sugar
1/2 cup raisins
2 eggs large, beaten
1 teaspoon vanilla extract
Nutmeg Ground
Preheat oven to 350°. Butter a 1-quart casserole. In a medium bowl, mix half-and-half, cooked rice, sugar, raisins, eggs and vanilla. Pour into casserole.
Place casserole in a large baking pan; fill pan with boiling water to reach halfway up side of casserole.
Bake for 40 minutes. Carefully stir custard to distribute raisins; sprinkle with nutmeg. Bake 30 minutes longer or until a knife inserted 1 inch from edge comes out clean.
Serve warm or cold.
