|EVERY FEW MINUTES|
|RICE CUSTARD PUDDING|
1/2 cup rice
1 1/2 cups boiling water
1/2 cup sugar
1 tablespoon dark rum (optional)
1/2 tsp. salt
1/4 tsp. nutmeg
2 cups milk
1/4 cup golden raisins
Measure out raisins and soak them in a teacup with 1 tablespoon of rum (optionally, hot water may be used).
Select long or short grain rice (do not use Minute Rice for this recipe). Wash the rice thoroughly until the water runs clear in cold running water; drain. Sprinkle rice into boiling water.
Cover and cook gently over low heat until all the water has been absorbed and rice is tender. This should take about 20 minutes.
In a medium large bowl, beat eggs using a fork. Stir in sugar, salt and nutmeg, milk, cooked rice and raisins (with rum).
Transfer mixture to a buttered 1 quart ovenproof baking dish or small CrockPot.
Bake at 325°F for 1 1/2-2 hours or high setting in a CrockPot.
Note: A CrockPot Bread N' Cake Bake pan works well in a CrockPot for this recipe. If you use one of these, add 2 cups of water to the bottom of the CrockPot to allow the pudding to steam.
A few drops of vanilla can be stirred in during the last 30 minutes of cooking for extra flavor.
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