Rice Custard

This is a recipe from the Good Housekeeping Cookbook I tried for the first time Dec. 22/07. My cookbook is falling apart so I'm posting the recipe before I lose the page. It is very good. In the cookbook they recommend half-and-half, whipped cream, maple-blended syrup, chocolate sauce, or hot butterscotch sauce as a topping. I ate it plain and really enjoyed it. I omitted the lemon peel as I didn't have any on hand. March 2011 -- I used a can of coconut milk and added whole milk to bring it up to the required amount. Adds a little extra flavour.

• Ready In: 1 hr 40 mins
• Serves: 8

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 lemon peel, grated
• 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.