Baked Rice Pudding

Custard style. Adapted from "Betty Crocker's Picture Cook Book". This could also be baked in 6 1-cup ramekins - just reduce baking time to about 45 minutes.

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• 1⁄2 cup brown sugar
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon cinnamon
• 2  large eggs
• 2  cups milk
• 1⁄2 teaspoon vanilla extract
• 2  cups  cooked long-grain brown rice
• 1⁄2 cup seedless raisin
• 1  dash nutmeg (freshly-grated, if possible)

Directions

1. In mixing bowl, combine sugar, salt and cinnamon. Beat in eggs just to mix.
2. In small saucepan, scald milk. Add small amount to egg mixture and mix thoroughly. Slowly add remaining milk to egg mixture until well incorporated.
3. Stir in vanilla, rice and raisins.
4. Butter a 1 1/2 quart casserole and set into a pan of hot water coming 1 inch up the side of the casserole.
5. Pour pudding mixture into casserole and sprinkle with nutmeg.
6. Bake at 350 degrees for 1 hour and 15 minutes (until a knife inserted into center comes out clean).
7. Serve warm, with cream (if desired).