Desserts:

Rice Pudding

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Ingredients

1/2 cup water
1/2 cup uncooked instant rice
3 eggs, slightly beaten
1/2 cup sugar
2 teaspoons vanilla
1/4 teaspoon salt
2 1/2 cups milk, scalded
1/2 cup raisins if desired
cinnamon

Instructions

Heat oven to 350 degrees. Heat water to boiling. Remove from heat; stir in rice. Cover and let stand 5 minutes. Blend eggs, sugar, vanilla and salt. Gradually stir in milk. Mix in rice and raisins. Pour into ungreased 1 1/2 quart casserole; sprinkle rice mixture with cinnamon. Place casserole in 9 X 9 X 2-inch pan; pour very hot water (1 1/4 inches deep) into pan.

Bake about 70 minutes or until knife inserted halfway between center and edge comes out clean. Remove casserole from water. If desired, serve with cinnamon flavored whipped cream or half and half.

Bev Sukach, Moline