Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2/3 c Uncooked rice
8 c Boiling water
1 ts Salt
1 1/3 c Milk
Pinch of salt
3 tb Brown sugar
1 tb Soft marge or butter
1 ts Vanilla
2 Eggs, lightly beaten
1/3 c Raisins
1/2 ts Grated lemon rind
1 ts Lemon juice

Cook rice in boiling water to which has been added 1 teaspoon salt.
When tender, (about 15 mins) drain and rinse with cold water. Combine
milk, sugar marge. or butter, vanilla and eggs. Beat well. Add cooked
rice, raisins, lemon rind and juice. Lightly grease a 1-1/2 quart
baking dish, pour in rice mixture. Place in a pan of warm water, and
bake till custard is set. Pudding is good either hot or cold. It
should be creamy as custard.

Note: Save the rice water...its a grand starch for curtains, collars
and cuffs. (circa: 1966)

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