RICE PUDDING
8 servings
Rice came to this country accidentally in a ship blown off course from Madagascar to England. The grateful crew thanked the South Carolina rescuers with a handful of the grains. Just a century later, rice was called “Carolina gold.” In this golden custard pudding, it lives up to the name.
4 eggs
2 C. milk
½ C. sugar
1 T. butter, melted
1 tsp. vanilla
¼ tsp. salt
2 C. cooked rice
⅓ C. raisins, optional
Cinnamon or nutmeg, optional
In medium bowl, beat eggs. Blend in milk, sugar, butter, vanilla and salt. Stir in rice and raisins, if desired. Pour into greased 1½-quart casserole.
Bake in preheated 325° F. oven 35 minutes. Gently stir rice up from bottom of dish. Continue baking until knife inserted halfway between center and outside edge comes out clean, 20 to 25 minutes longer.
Sprinkle with cinnamon or nutmeg, if desired.
