BAKED RICE PUDDING

2/3 cup Minute rice
2 3/4 cups milk
1/3 cup sugar
1/2 teaspoon salt
1/3 cup raisins
2 slightly beaten eggs
1 teaspoon vanilla
1/4 teaspoon nutmeg

Preheat oven to 375 degrees F.

Combine first five ingredients in a saucepan. Bring to a boil over medium heat, stirring frequently. Then simmer uncovered for 10 minutes, stirring occasionally.

Mix the eggs, vanilla and nutmeg in a 1-quart casserole. Slowly stir in the rice mixture. Set the casserole in a shallow pan. Pour 1-inch of very hot tap water into pan.

Bake for 20 to 30 minutes or until edges are lightly browned and center is set. Cool at least 1 hour before serving.

Makes about 4 cups or 6 to 8 servings

VARIATIONS:

QUICK RICE PUDDING:
Prepare as for Baked Rice Pudding, reducing milk to 2 1/2 cups. Simmer only 5 minutes. Gradually stir in a small amount of hot rice into egg mixture: then stir egg mixture into rice in saucepan. Cook and stir over low heat about 1/2 minute (do not boil). Immediately pour into a serving bowl and cool at least 1 hour before serving.

ALMOND RICE PUDDING:
Prepare as for Baked Rice pudding, adding 1/4 cup toasted slivered almonds just before baking.

MEXICAN RICE PUDDING:
Prepare as for Baked Rice Pudding, omitting raisins and nutmeg, using 2 1/2 cups milk and 1/2 cup sugar, and adding 1/4 teaspoon cinnamon, 1 bay leaf, and 1/4 cup slivered blanched almonds before cooking. Discard bay leaf before baking. Serve with fruit or chocolate sauce and whipped cream, if desired.