*  Exported from  MasterCook II  *
 
                        “Nifty Fifties” Rice Pudding
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Desserts                         Rice
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4  cup           Raw Long-Grain Rice
      1/4  teaspoon      Vanilla
    2      large         Eggs -- Slightly Beaten
      1/8  teaspoon      Salt
    1 1/2  cups          Milk
      1/2  cup           Golden Raisins
    1 1/2  cups          Heavy Cream
      1/2  teaspoon      Ground Cinnamon
      1/3  cup           Granulated Sugar
                         Whipped Cream
    2      teaspoons     Grated Lemon Peel
 					
    2      teaspoons     Grated Orange Peel
 
 This was the oldest standby in the resturant business and was adopted by 
 the diners when the car became avaiable to all. 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 large 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. Each serving 
 (without whipped cream) contains:
 
 
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