Frank's Recipes! Nifty Fifties Rice Pudding

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Nifty Fifties Rice Pudding

3/4 cup Raw Long-Grain Rice
2 lg Eggs, Slightly Beaten
1 1/2 cups Milk
1 1/2 cups Heavy Cream
1/3 cup Granulated Sugar
2 tsp Grated Lemon Peel
2 tsp Grated Orange Peel
1/4 tsp Vanilla
1/8 tsp Salt
1/2 cup Golden Raisins
1/2 tsp Ground Cinnamon
Whipped Cream (Optional)

Yield: 8 servings

Prepare the rice in 1 1/2 cups of water according to package directions. Meanwhile heat the oven to 350 degree F. Grease an 8-inch square baking dish. In a lg bowl combine the eggs, milk, cream, sugar, grated peels, vanilla, and salt beating until well blended. Stir the raisins into the rice and spoon the rice mixture into the prepared baking dish. Pour the egg mixture over the rice and sprinkle with the cinnamon. Place the baking dish in the oven in a larger baking pan filled with enough hot water to come halfway up the sides of the baking dish. Bake for 45 minutes until pudding is almost set, stirring once after 10 minutes and again 15 minutes later. Remove the baking dish from the larger pan and cool on a wire rack, cooling until cold. Refrigerate, covered, at least 3 hours or overnight until the pudding is firm. Serve with whipped cream, if desired.

This was the oldest standby in the restaurant business and was adopted by the diners when the car became available to all.