Yield: 8 servings
|½ cup||Uncooked instant rice|
|3 eaches||Slightly beaten eggs|
|1½ cup||Milk, scaled|
Heat oven to 350F. Heat water to boiling, remove from heat; stir in rice and raisins.l Cover and let stand 5 minutes. Blend eggs, sugar, vanilla and salt. Gradually stir in milk. Mix in rice and raisins.
Pour into and ungreased 1-½ qt. casserole dish, sprinkle with cinnamon. Place the casserole in a square pan and pour very hot water (1-¼" deep) into pan. Bake about 70 minutes or until knife inserted in center comes out clean. Remove casserole from water. Serve pudding warm or cool. A hearty pudding that calls for instant rice.
Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:
Submitted By MARY SMITH On 03-02-95