Raisin Rice Pudding
4 large eggs
3/4 C. sugar
2 C. milk
1 1/2 C. cooked rice
1 1/2 t. lemon juice
1 1/2 t. vanilla
1 T. butter, melted
1 t. grated nutmeg
2/3 C. seedless raisins
Preheat the oven to 350° F. and butter a 2-quart casserole.
In a large bowl, beat the eggs with the sugar and milk. Fold in the rice, lemon juice, vanilla, melted butter, nutmeg and raisins.
Pour into the casserole and put the dish in a larger pan of boiling water.
Bake until the custard is set in the center, about 45 minutes.
Source: “The Colonial Williamsburg Tavern Cookbook”