Frank's Recipes! Rice Pudding 5

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Rice Pudding 5

1 1/3 cup milk
1/8 tsp salt
4-5 tablespoon sugar
1 tablespoon butter, softened
1 tsp vanilla or almond extract
2-3 eggs
2 cups cooked white rice
cinnamon sugar

Combine milk, salt, sugar, butter, vanilla, and eggs. Beat well and stir in rice, which ideally should still be warm. Spread in a buttered 9x9 baking dish and bake at 325 for 50 minutes. Do not overcook--it should be about the consistency of a quiche, not dried out. Sprinkle with cinnamon sugar and serve hot or cold. Excellent for children who have had upset tummies. Using whole milk makes it even richer (as if it needs to be any richer!). You can also add 1/2 cup raisins or currants.