Serves: 6
Total Calories: 298
1. Heat oven to 350°.
2. Bring water and salt to a boil and add rice. Boil rapidly, uncovered, for 10 minutes and drain.
3. Beat eggs, sugar, vanilla and milks together. Stir in rice and raisins.
4. Pour into baking dish that has been sprayed with cooking spray. Place in larger baking dish (not glass) and fill half way with water.
5. Bake for 30 minutes. Stir the rice with a fork to prevent a skin from forming. Reduce heat to 325° and continue to bake for another 30 minutes or until knife inserted in center comes our clean.
This Rice Pudding Custard recipe is from the What's For Breakfast Cookbook. Download this Cookbook today.
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