MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: "Nifty Fifties" Rice Pudding
 Categories: Rice, Dairy, Fruits, Desserts, Dairy
      Yield: 8 Servings
 
    3/4 c  Raw long-grain rice
    1/4 ts Vanilla
      2 lg Eggs; slightly beaten
    1/8 ts Salt
  1 1/2 c  Milk
    1/2 c  Golden raisins (Sultanas)
  1 1/2 c  Heavy cream
    1/2 ts Ground cinnamon
    1/3 c  Granulated white sugar
      2 ts Grated lemon peel
               +=OR=+    
      2 ts Grated orange peel
           Whipped cream (opt)
 
  This was the oldest standby in the resturant business.
  
  Prepare the rice in 1 1/2 cups of water according to
  package directions. Meanwhile heat the oven to
  350°F/175°C. Grease an 8" square baking dish.
  
  In a large bowl combine the eggs, milk, cream, sugar,
  zest, vanilla, and salt beating until well blended. Stir
  the raisins into the rice and spoon the rice mixture into
  the prepared baking dish.
  
  Pour the egg mixture over the rice and sprinkle with the
  cinnamon. Place the baking dish in the oven in a larger
  baking pan filled with enough hot water to come halfway up
  the sides of the baking dish.
  
  Bake for 45 minutes until pudding is almost set, stirring
  once after 10 minutes and again 15 minutes later. Remove
  the baking dish from the larger pan and cool on a wire
  rack, cooling until cold.
  
  Refrigerate, covered, at least 3 hours or overnight until
  the pudding is firm. Serve with whipped cream, if desired.
  
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