Recipe - Nifty Fifties Rice Pudding

Three fourths cup Rice, long grain; raw
2 lg Egg; slightly beaten
1 One half cup Milk
1 One half cup Heavy cream
1/3 cup Sugar, granulated
2 teaspoon Lemon peel; grated
2 teaspoon Orange peel; grated
One fourth teaspoon Vanilla
1/8 teaspoon Salt
One half cup Sultanas
One half teaspoon Cinnamon, ground
Whipped cream; (opt)

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

Prepare the rice in 1 One half 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:

From The Redbook Magazine January 1986

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini