Aunt Bert'S Custard Rice Pudding - cooking recipe

Ingredients

1/2 c. raw white rice
3/4 tsp. salt
2 1/2 c. boiling water
3 eggs
1/3 c. sugar
2 tsp. vanilla
1 1/2 tsp. grated lemon rind
1 tsp. nutmeg
2 Tbsp. butter
1/2 c. raisins (optional)

Preparation

Add rice to boiling, salted water; boil 15 minutes, uncovered, stirring occasionally.
Drain water from rice.
In 2-quart casserole, beat eggs.
Add sugar, vanilla, raisins and lemon rind. Add 2 cups milk to drained rice.
Add to egg mixture.
Blend well.
Sprinkle nutmeg and bits of butter over pudding.
Place in deep pan and fill pan almost full of water.
Bake 1/2 hour; stir. Bake 1 more hour or until a silver knife comes out clean.
Cool. Bake at 325\u00b0.