Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Milk |
| ½ cup | Regular rice (not instant) |
| ½ cup | Raisins |
| ¼ cup | Butter or marge |
| 2 cups | Milk |
| 3 \N | Eggs, beaten |
| ⅓ cup | Sugar |
| 1 teaspoon | Vanilla |
| \N \N | Ground cinnamon |
In heavey 2 quart saucepan bring 2 cups milk, rice, and raisins to boiling. Reduce heat, cover, and cook over VERY low heat till rice is tender (approx; 15 minutes). Remove from heat, stir in butter or marge till melted. In bowl combine 2 cups milk, eggs, sugar, vanilla and salt. Gradually stir in rice mixture. Pour into a 10 X 6 X 2 inch baking dish. Bake uncovered at 325 for 30 minutes. Stir; sprinkle with cinnamon. Bake till knife inserted halfway between center and edge comes out clean, about 20 minutes more. Serve warm or chilled, with cream if desired. Submitted By NORA BELLAART On 05-24-95