Rice Custard Pudding - cooking recipe

Ingredients

1/2 c. water
1/2 c. uncooked instant rice
3 eggs, slightly beaten
1/2 c. sugar
2 tsp. vanilla
1/4 tsp. salt
2 1/2 c. milk, scalded
1/2 c. raisins
cinnamon

Preparation

Heat water to boiling. Remove from heat. Stir in rice. Cover and let stand 5 minutes. Blend eggs, sugar, vanilla and salt; slowly stir in milk. Stir in rice. Pour into 1 1/2-quart casserole. Sprinkle with cinnamon. Place casserole in baking pan. Pour in very hot water (1 1/4-inch deep) for water bath. Bake 70 minutes at 350\u00b0 or until knife inserted halfway between center and edge comes out clean. Serve warm or cool.