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1/2 cup uncooked regular long grain rice
1 cup water
2 large eggs or 4 large egg yolks
1/2 cup sugar
1/2 cup raisins or chopped dried apricots
2 1/2 cups milk
1 teaspoon vanilla extract
1/4 teaspoon salt
Ground cinnamon or nutmeg
Raspberries Sauce (see recipe) or sweetened Whipped Cream, if desired
1. Heat rice and water to boiling in 1 1/2-quart saucepan, stirring once or twice; reduce heat to low. Cover and simmer 14 minutes (do not lift cover or stir). All water should be absorbed.
2. Heat oven to 325°.
3. Beat eggs in ungreased 1 1/2-quart casserole with wire whisk or fork. Stir in sugar, raisins, milk, vanilla, salt and hot rice. Sprinkle with cinnamon.
4. Bake uncovered 45 minutes, stirring every 15 minutes. Top of pudding will be very wet and not set (overbaking may cause pudding to curdle).
5. Stir well; let stand 15 minutes. Enough liquid will be absorbed while standing to make pudding creamy. Serve warm, or cover and refrigerate about 3 hours or until chilled. Serve with Raspberry Sauce. Store covered in refrigerator.
NOTE: Two cups of leftover cooked rice can be used for the rice in this recipe; increase the bake time by about 5 minutes because the rice will be cold.
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