MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Rice Pudding
 Categories: D/g, Dessert, Boat
      Yield: 4 servings
 
      2 lg Eggs
    1/2 c  Sugar
      2 c  Milk
    1/2 ts Vanilla
    1/2 c  Raisins
      2 c  Rice, leftover, cooked;
           - (up to 2 1/2 cup)
        ds Nutmeg - to taste
        ds Cinnamon - to taste
 
  Preheat oven to 350 degrees F.
  
  In bowl beat eggs and sugar slightly just to mix.
  
  On stove or in mircrowave - scald (crinkly film forms on top) the
  milk
  
  Add milk to egg mixture, stir quickly
  
  Add rice and raisins, and vanilla, mix well.
  
  Pour into a 7 or 8 cup (2 quart) glass or earthware casserole.  Place
  casserole dish in pan of water (water should come up sides of
  casserole 1 inch)
  
  SIZE OF CASSEROLE IS IMPORTANT TO JUDGE COOKING TIME.
  
  Sprinkle top with a little nutmeg and cinnamon.
  
  Place both pans in preheated 350 degree F oven.
  
  Bake about 1 hour 30 minutes (or until knife inserted in middle of
  casserole comes out "clean"  (SEE SPECIAL NOTE AND NOTE BELOW)
  
  SPECIAL NOTE FOR FULL RECIPE:
  If using 8x8 Gladware Disposable Bakeware (perfect size for full
  recipe) Baked at 350 F for 60 minutes.  Knife came out clean.
  
  NOTE: Half the recipe:
  
  Use smaller 4 cup (1 quart) casserole, but still place casserole
  in another pan with water in it.
  
  Bake for 45 to 60 until test with knife comes out clean.
  minutes in preheated 350 degree F oven
  
  ==  Courtesy of Dale & Gail Shipp, Columbia Md.  ===
 
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