3 eggs, well beaten
1/4 cup raisins
1/2 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
2 cups milk, scalded
1 cup cooked rice
1/4 teaspoon cinnamon
1 tablespoon butter
How to make Baked Rice Custard
- Combine eggs, sugar and salt. Stir in hot milk slowly. Add cooked rice, raisins and vanilla.
- Pour into buttered 1-1/2-quart baking dish. Set in pan of hot water. Bake for 30 minutes, then stir.
- Sprinkle with cinnamon and dot with butter. Continue baking until set.
- Bake at 325 °F for from 60 to 70 minutes. Yield: 6 servings.
FOOD FOR THOUGHTS: ( Very Bread )
Baked bread can be stored frozen for three months. For unbaked bread, check packaging label.