Rice Pudding - cooking recipe

Ingredients

2 c. milk
1/2 c.sugar
3 eggs
1 tsp. vanilla extract
cooked rice (about 1/2 c.)
raisins, plumped
vanilla sauce

Preparation

Combine milk, sugar and vanilla.
Place 1 scant tablespoon cooked rice in the bottom of each of 8 custard cups.
(We used an 8-inch glass cake plate.)
Fill with egg mixture.
Place cups in a pan of water (you don't have to put the pie plate in water) and bake at 375\u00b0 about 30 minutes (30 to 35 for cake plate).
Do not over bake.
Cool; turn into serving dishes and top with vanilla sauce.