Serves: 8
Total Calories: 231
Preheat oven to 350°. Butter a 1-quart casserole. In a medium bowl, mix half-and-half, cooked rice, sugar, raisins, eggs and vanilla. Pour into casserole.
Place casserole in a large baking pan fill pan with boiling water to reach halfway up side of casserole.
Bake for 40 minutes. Carefully stir custard to distribute raisins sprinkle with nutmeg. Bake 30 minutes longer or until a knife inserted 1 inch from edge comes out clean.
Serve warm or cold.
This Raisin-Rice Custard recipe is from the Gold Star Collection Cookbook. Download this Cookbook today.
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