RICE CUSTARD PUDDING

1/2  cup		rice
1-1/2  cups		boiling water
2		eggs
1/2  cup		sugar
1  tablespoon		dark rum (optional)
1/2  teaspoon		salt
1/4  teaspoon		nutmeg
2  cups		milk
1/4  cup		golden raisins

Tip: Click on the ingredient links to learn the nutritional information for all the RICE CUSTARD PUDDING ingredients. The serving size for any ingredient in RICE CUSTARD PUDDING may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Measure out raisins and soak them in a teacup with 1 tablespoon of rum (optionally, hot water may be used).
Select long or short grain rice (do not use Minute Rice for this recipe). Wash the rice thoroughly until the water runs clear in cold running water; drain. Sprinkle rice into boiling water.
Cover and cook gently over low heat until all the water has been absorbed and rice is tender. This should take about 20 minutes.
In a medium large bowl, beat eggs using a fork. Stir in sugar, salt and nutmeg, milk, cooked rice and raisins (with rum).
Transfer mixture to a buttered 1 quart ovenproof baking dish
Bake at 325°F for 1 1/2-2 hours .
A few drops of vanilla can be stirred in during the last 30 minutes of cooking for extra flavor.