1 c. rice
2 1/2 c. milk
1/3 c. seedless raisins
1 c. milk
1/2 c. cream
1/8 tsp. salt
3 1/2 tbsp. sugar
1 tbsp. butter
1 tsp. vanilla
2 eggs
1/2 tsp. grated lemon peel
1 tsp. lemon juice
1 c. whipping cream
Pinch of nutmeg

Wash rice, drain. Cover with 2 1/2 cups milk; cover and cook until rice is fluffy and soft and milk is absorbed. Strain in a colander; rinse with cold water and drain. Wash raisins and drain. Cover with warm water and let stand for 15 minutes. Drain.

Mix 1 cup milk, cream, salt, sugar, butter, vanilla and eggs. Combine with rice. Add raisins, lemon peel and juice. Mix lightly. Pour in a greased baking dish. Set dish in a shallow baking pan of hot water. Bake in 325 degree F. oven until set.

Cover with whipped cream; sprinkle with nutmeg mixed with a little sugar. Return to oven and brown quickly. Turn oven up to 425 degrees F. Serve cold.

VARIATION:

Omit lemon peel, juice and whipped cream. Sprinkle with nutmeg and bake until set and lightly brown on top.