Rice Pudding
(yield: 25)
12 large eggs
3 pts milk, hot
1-1/2 c. sugar
2 t. + 2 tsp. butter, melted (or oil, vegetable)
1 t. vanilla
3/4 tsp. salt
3 pts. rice, cooked
1 c. raisins (optional)
nutmeg (as needed)
procedure:
1. beat eggs, blend in milk, sugar, butter, vanilla, and salt.
2. combine 1 qt. rice and 1 cup raisins, if desired, in each 12 x 10 x 2 in. pan, use 2 pans and pour equal amounts of milk mixture over rice in each pan.
3. bake at 325 degrees for 35 minutes, stir gently, but thoroughly, bake until knife inserted near center comes out clean, 25-30 minutes longer.
4. let stand at least 30 minutes before serving.
5. sprinkle with nutmeg, if desired.
Source: KJFSC