Yield: 8 servings
|This was the oldest standby in the restaurant business and was|
|Adopted by the diners when the car became available to all.|
|Makes 8 Servings|
|¾ cup||Raw Long-Grain Rice|
|2 larges||Eggs, Slightly Beaten|
|1½ cup||Heavy Cream|
|⅓ cup||Granulated Sugar|
|2 teaspoons||Grated Lemon Peel|
|2 teaspoons||Grated Orange Peel|
|½ cup||Golden Raisins|
|½ teaspoon||Ground Cinnamon|
|Whipped Cream (Optional)|
Prepare the rice in 1½ cups of water according to package directions. Meanwhile heat the oven to 350 degree F. Grease an 8-inch square baking dish. In a large bowl combine the eggs, milk, cream, sugar, grated peels, 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.
From The Redbook Magazine January 1986