Baked Rice Pudding

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Baked Rice Pudding (from Better Homes and Gardens: New Baking Book)
8 servings

4 beaten eggs
2 cups milk, half-and-half, or light cream
1/2 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
1 1/2 cups cooked rice, cooled (leftover rice works well)
1/2 to 3/4 cup raisins (I plumped my raisins by simmering them in 2 tablespoons of dark rum for 1 minute. Drain them and let them cool.)
Pinch of lemon zest (about half of a small lemon) (my own addition)
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

1. In ungreased 2-quart casserole combine eggs, milk, sugar, vanilla, and 1/4 teaspoon salt. Beat until combined but not foamy. Stir in cooked rice and raisins (and lemon zest, if using). Place casserole in a 13x9x2-inch baking dish on an oven rack. Pour boiling water into baking dish around the casserole to a depth of 1 inch.
2. Bake in a 325 degree F oven for 30 minutes. Stir well; sprinkle with nutmeg and cinnamon. Bake for 20-30 minutes more or until a knife inserted near the center comes out clean. Serve warm or cold. To serve cold, cover and chill pudding for up to 3 days.

Nutrition Facts per serving (8): 184 cal., 4 g total fat (2 g sat. fat), 111 mg chol., 130 mg sodium, 31 g carbo., 0 g fiber, 6 g pro.

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