Recipe: Custard Rice Pudding

This recipe is very close to one I've used for years - looks a little better, can't wait to try it! (Replacing half the eggs with egg substitute might a wise change to it).

Betsy

Date: Sat, 5 Nov 1994 19:02:30 -0500
From: Deborah Kirwan
Subject: Re: Rice (or ANY) pudding recipe?

Most rice pudding recipes have you start with cooked rice (probably on
the premise that the reason you are making rice pudding is that you have
leftover rice on hand). But my favorite rice pudding uses milk to cook
the rice. I think it tastes richer (and I'm always looking for ways to
get more calcium into my diet). This recipe is from a New Orleans
cookbook, La Bouche Creole by Leon E. Soniat, Jr. (Remarks in
parentheses are mine.)

Rice Pudding

1 cup uncooked rice
1 quart milk
8 tbsp butter (I use way less)
3/4 cup sugar
1 tsp vanilla
1/2 cup raisins
5 eggs, beaten
1 tsp. grated lemon rind
1 tsp. cinnamon
(salt to taste)

Combine rice and milk. Bring to a boil, cover, and cook over low heat
until rice is tender. Add the butter, sugar, vanilla, lemon rind,
raisins, and eggs. Pour into a buttered 2-quart casserole dish.
Sprinkle with the cinnamon and bake at 350 degrees F for about 25
minutes. This will serve between six and eight.