Title: Rice pudding  *** hgps42a
 Categories: Desserts, Jewish, Puddings
      Yield: 6 Servings
 
    1/2 c  Rice; raw  (i use long-grain
    3/4 ts Salt
      2 c  Water; boiling
  3 1/2 c  Milk
      3 ea Egg
    1/3 c  Sugar
      2 ts Vanilla extract
    1/2 c  Raisins
      2 tb Butter; melted
      1 ds Nutmeg              >>>>>
 
  Cook the rice in the salted water for 15 minutes.
   Drain, then add the milk. Beat the eggs, then add the sugar, vanilla,
  raisins, butter and rice mixture.
   Pour into a 2 quart casserole; place in a pan of water. Bake in a 325
  degree F. oven 25 minutes.  Stir and sprinkle with nutmeg. Reduce the
  heat to 300 degrees F. and bake 1 hour longer or until a knife
  inserted in the center comes out clean.  >>>> The recipe of from
  Jennie Grossinger's "The Art of Jewish Cooking." Serve warm or cold.
  . Note: Leftover cooked rice can also be used for this. FROM:   ANN
  PUCKETT (HGPS48A) It is just like the one I used to make (me)