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| RICE PUDDING | |
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1 1/2 c. rice 1 c. raisins Rinse rice in cold water. Boil until rice is soft. Rinse in hot water. Butter dish a lot. Fill casserole half full of rice. Add custard (page 51) to top. Put dish on cookie sheet with water. Bake 2 hours at 350 degrees. Remove from oven. Sprinkle with cinnamon and let cool. CUSTARD: 9 lg. eggs 1/2 gal. milk (whole) 1 c. sugar 1 tsp. almond extract Beat eggs lightly with beater. Add a pinch of salt. Stir well. | |
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