Rice pudding
Recipe:
1/2 cup uncooked regular rice
1 cup water
1/2 cup sugar
1 tablespoon cornstartch
dash salt
2 eggs
2 1/2 cups milk
1 tablespoon lemon juice
1 tablespoon vanilla
3/4 cup raisins
cinnamon, sprinkled
Stir together rice and water in saucepan. Heat to boiling, sitrring once or twice. Reduce heat; cover and simmer 14 minutes without removing the cover or stirring. All water should be absorbed.
Heat oven to 350. Blend 1/2 cup sugar, the cornstarch and salt. Beat eggs slightly. Add eggs, milk and vanilla to sugar-cornstarch mixture; beat with mixer. Stir in rice, lemon juice and raisins. Pour into PAM sprayed 1 1/2 quart casserole. Place the casserole dish in pan of very hot water (1 inch deep). Bake for 1 1/2 hours.
6-8 servings.