Custard Rice Pudding

CUSTARD RICE PUDDING

Linda Wayman

4 eggs                                            2-3 c. cooked brown or white

½ tsp salt (optional)                          rice

¼-¹⁄3 c. sugar, honey or agave         1 c. raisins

nectar                                            1 tsp. cinnamon

2 tsp. vanilla                                  ½ tsp. nutmeg

4 c. milk

Preheat oven to 325° F. Beat eggs lightly with sugar, salt and vanilla. Mix with milk. Add rice, raisins and spices. Put into 3 quart baking dish. Place dish into a baking pan on center oven rack. Pour hot water into pan within 1 inch of top. Bake at 325° F for 1 hour, stirring once or twice during baking. Serve cold or warm with milk, extra sprinkled cinnamon or sliced bananas if desired. I like to make this the night before and then it makes a good breakfast. Variation: substitute half or all of the rice with cooked quinoa.

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