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A creamy and sweet custard pudding made with rice and raisins, perfect for breakfast or dessert.
50 min
Cook Time
6
Servings
Half recipe fills 6 custard cups. Sugar can be reduced to 3/4 or half. Raisins can be plumped with rum, whisky, or water.
Heat oven to 350 degrees Fahrenheit.
Combine eggs, sugar, and salt.
Stir in scalded milk; add vanilla.
Add raisins and cooked rice.
Pour into a 2-quart baking dish; set dish in a pan of hot water (water should be 1 inch deep).
Bake for 45 to 50 minutes.