3/4 c. uncooked long-grain rice
2 lg. eggs, lightly beaten
1 1/2 c. milk
1 1/2 c. heavy cream
1/3 c. granulated sugar
2 tsp. grated lemon peel
2 tsp. grated orange peel
1/4 tsp. vanilla extract
1/8 tsp. salt
1/2 c. golden raisins
1/2 tsp. ground cinnamon
Whipped cream, opt.

Prepare rice in 1 1/2 cups water according to package directions. Meanwhile, heat oven to 350 degrees. Grease 8-inch square baking dish.

In large bowl combine eggs, milk, cream, sugar, grated lemon and orange peel, vanilla and salt; beat until well blended. Stir raisins into rice; spoon mixture into prepared baking dish. Pour egg mixture over rice; sprinkle with cinnamon. Place baking dish in oven in a larger baking pan; fill pan with hot water to come halfway up sides of dish.

Bake 45 minutes until pudding is almost set, stirring once after 10 minutes and again 15 minutes later. Remove dish from larger pan to wire rack; cool completely; refrigerate, covered, at least 3 hours or overnight until pudding is firm. Serve with whipped cream, if desired. Makes 8 servings.