(yeild: 48)
(2 14x9x2 inch pans)
servings – each pan cut 6×4
ingredients:
2 cups rice (1 lb.)
2 1/2 cups eggs (10-12 eggs, 1 1/4 lb.)
3 cups sugar (1 1/2 lb)
1 tbsp. salt
1 gal. milk
1/2 tsp. cinnamon
1/2 tsp. nutmeg
3 cups raisins (1 lb.)
2 tsp. vanilla
procedure:
1. Cook rice. Drain. Put into oven to dry and fluff.
2. Beat eggs slightly. Add sugar, salt, and milk to beaten eggs.
3. Stir in spices and raisins. Add rice and vanilla; mix well.
4. Pour into 2 greased pans. Set pans in warm water. Bake in a slow oven (325 degrees f) for 45 minutes to 1 hour or until custard is set.
Source: National Dairy Council