Ingredients:
2 1/2 cups long grain rice
3 quarts half-and-half cream
12 eggs, beaten
2 1/2 cups sugar
4 teaspoons vanilla
2 1/2 cups raisins
Directions:
Cook rice according to package directions.
Scald cream.
Combine eggs, sugar, and vanilla.
Place rice and raisins in oven proof casserole, add cream and egg mixture.
Stir.
Place casserole in a pan of hot water and bake’til custard is partially set, (approaximately 30 minutes).
Remove from oven.
Stir and set aside to cool.
Servings: 20
Time preparation: 10 min.
Time total: 40 min.