I grew up on rice pudding. I lived on a farm and my mother served it often as a main dish or dessert. She would bake it in a pan of warm water in the oven and always added a lot of raisins; it was "good for us." I prefer less raisins and use the golden ones. If you think about it, it is a good breakfast cereal dish -- rice, cereal, and milk.

Ingredients

2 cups milk

3/4 cup rice

1/4 cup butter

3 beaten eggs

2 cups half & half

1/2 cup sugar

1 teaspoon vanilla

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

In a heavy saucepan, bring milk and rice to a boil. Reduce heat, cover, and cook over very low heat for 15 minutes. Remove from heat and stir in butter. (You can add 1/2 cup raisins if desired.)

In a bowl, stir together eggs, sugar, half & half, vanilla, and salt. Stir rice mixture into egg mixture. Pour into baking dish and bake 30 minutes at 325 degrees. Remove from oven, stir cinnamon and nutmeg into pudding, and return to oven 15 to 20 minutes more.

Serves: 8 to 10

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