Ingredients:
1/2 cup water
1/2 cup uncooked instant rice
3 eggs, slightly beaten
1/2 cup sugar
2 teaspoons vanilla
1/4 teaspoon salt
2 1/2 cups milk, scalded
1/2 cup raisins
cinnamon
Directions:
Heat oven to 350 degrees.
Heat water to boiling.
Remove from heat; stir in rice.
Cover and let stand about 5 minutes.
Blend eggs, sugar, vanilla and salt.
Gradually stir in milk.
Mix in rice and raisins.
Pour into ungreased 1-1/2 quart casserole; sprinkle top with cinnamon.
Place casserole in square pan 9x9x2 inches; pour very hot water (1-1/4 inches deep) into pan.
Bake about 70 minutes or until knife inserted halfway between center and edge comes out clean.
Remove casserole from water.
Serve pudding warm or cool.
Servings: 6-8
Time preparation: 20 min.
Time total: 95 min.