INGREDIENTS

  • 3 eggs
  • 3 1/3 cups milk
  • 1 1/2 cups cooked rice
  • 1/2 cup dark seedless raisins
  • 1/2 cup sugar
  • 1 1/2 teaspoons grated lemon peel
  • 1 teaspoon vanilla extract
  • 1 teaspoon nutmeg

DIRECTIONS

  1. Preheat oven to 300 degrees F.
  2. In a two-quart casserole, with wire whisk or fork, beat eggs slightly; stir in next six ingredients; sprinkle with nutmeg.
  3. Set casserole in baking pan; place on oven rack; fill pan halfway up with boiling water. Bake one hour and 25 minutes, stirring once after first 30 minutes. (To avoid breaking top, lower spoon down side of pudding; stir gently back and forth along bottom of casserole.) When custard is done, knife inserted in centre will come out clean. Serve warm or cool with half-and-half.