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BAKED RICE CUSTARD PUDDING 
2 c. milk
3 eggs, beaten
3/4 c. sugar
1/2 tsp. salt
1 c. cooked rice
1/4 c. raisins
1 tsp. vanilla
1/4 tsp. nutmeg

Scald milk. Combine beaten eggs, sugar and salt in a 1 1/2 quart casserole. Gradually stir in scalded milk. Add cooked rice, raisins and vanilla. Sprinkle with nutmeg and place in oven. Bake at 325 degrees F. until set, about 50-60 minutes. 6 servings.
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