1/2 c. raisins
1/2 c. Carolina rice
3 1/2 c. milk
1/2 c. sugar
3 tbsp. butter
1/4 tsp. ground cinnamon

Please note: This pudding must be stirred at least 3 times during the first 45 minutes of baking because the rice is not boiled. This accounts for the unique flavor and texture of this very old recipe.

1. Soak the raisins for 30 minutes or longer.

2. Preheat oven to 275 degrees.

3. Rinse the rice well and drain. Set aside.

4. Combine milk, sugar, two tablespoons butter and cinnamon in a saucepan and bring to the boil, stirring. Remove from heat and add the rice. Drain raisins and add them.

5. Grease an oval dish measuring about 14 x 8 x 2 inches with the remaining tablespoon of butter. Pour in the rice mixture. Place in the oven and bake one hour and 45 minutes. Stir the rice-raisin mixture during the first 45 minutes of baking. Continue baking ONE HOUR WITHOUT STIRRING.

Makes 4 to 6 servings. Excellent served warm or cold.