Ingredients:
- 4 cups milk
- 1/2 cup sugar
- 1/4 cup rice, uncooked
- zest from one lemon
- 1/4 tsp salt
- 2 eggs, well beaten
- 1/2 cup raisins
- cinnamon, to taste
Preparation:
In a large bowl, combine the milk, sugar, rice, lemon peel and salt. Stir to dissolve the sugar.Pour into a well buttered 2-quart casserole dish. Set the casserole in a shallow baking pan filled with 1 inch hot water. Bake, uncovered, at 325 degrees for 1 hour.
Remove from oven and stir well. Continue baking 45 minutes longer. Remove from oven.
Gradually stir a small amount of hot milk mixture into beaten eggs; stir back into remaining milk mixture in the casserole, blending well. Stir in raisins.
Return to oven and bake 30 minutes longer, or until the custard is set and the rice is cooked. Remove from water bath. Sprinkle with cinnamon and serve warm.
This vegetarian rice pudding recipe is gluten-free and wheat-free.
