Rice Pudding

* ¾ cups Regular Uncooked White Rice
* 1-½ cup Water
* 4 cups Milk, Divided
* 2 whole Eggs
* ¾ cups Sugar
* 1 teaspoon Vanilla
* ½ cups Raisins, Optional
* ½ teaspoons Nutmeg
* 3 Tablespoons Butter, Cut Into Pads

Preparation Instructions

Preheat oven to 325ºF.

In a saucepan, cover rice with the water and steam for 5 minutes. Keep an eye on it so it doesn’t go dry.

Add 3 1/2 cups of the milk and cook for about 5 more minutes, stirring so the milk doesn’t stick and boil over.

In a separate bowl, beat eggs, then add sugar and vanilla to the eggs. Stir the remaining 1/2 cup cold milk into the egg mixture, and add to the rice. If desired, now is the time to throw in the raisins.

Pour in a 2-quart casserole dish. Sprinkle with nutmeg, dot with slices of butter and bake for 50 minutes in your preheated oven.

Now you’ve got choices. When you remove the dish from the oven, either let it sit and the rice will soak up the extra moisture or stir it up really good to speed up the process. I must say that when I make it, I can’t resist but stir it all up and eat it immediately, just in case you were wondering!