Posted by Judy/AZ July 27, 2000

RICE PUDDING3

4 cups Minute Rice
2 3/4 cup milk
1/3 cup sugar
1/3 cup raisins
2 eggs
1 teaspoon vanilla
1/4 teaspoon nutmeg
1/2 teaspoon salt

Combine rice, milk, sugar, salt and raisins in saucepan. Bring to boil, stirring constantly. Reduce heat, cover and simmer 10 minutes stirring occasionally. Mix slightly beaten eggs, vanilla and nutmeg in a 1 quart cassserole. Slowly stir in rice mixture. Blend well. Place casserole in pan of hot water. Bake at 375 degrees for 25-30 minutes or until top is set. Cool at least 1 hour before serving.

VANILLA SAUCE:

1 cup butter
1 cup sugar
1 cup milk
2 teaspoons vanilla

Combine all ingredients in saucepan until heated through.

Rice Pudding (Custard)
Posted by Carolyn/ NJ July 27, 2000

It's a favorite of my husband's. Bakes similar to a custard pie, not the kind of creamy rice pudding I grew up with.

3 slightly beaten eggs
2 cups milk
1-1/2 cups cooked rice *see note*
3/4 cup granulated sugar
1 teaspoon vanilla
1/2 cup raisins (optional)
1/2 teaspoon salt
cinnamon (topping)

Preheat oven to 325 degrees. Spray Pam in a 10 x 6 x 2" glass oven dish. Mix all ingredients except cinnamon. Pour into prepared dish and bake for 25 minutes. Stir well. Sprinkle cinnamon generously over the top. Continue baking an additional 25 minutes or until knife comes out clean from center.

*Note: My husband loves the custard part so I reduce the rice to between 3/4 c. to 1 cup so there is a fair amount of custard. He is not that fond of raisins so I have never added them. I use leftover converted rice - have never tried minute rice.