| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | Desserts, Custards | 1 | Servings | |
INGREDIENTS
| 2 1/2 | c | Cooked rice |
| 1 | c | Sugar |
| 1 | ts | Vanilla |
| 1/2 | c | Seedless raisins |
| 1/4 | c | Cognac |
| 5 | Eggs | |
| 2 | c | Rich milk or light cream |
| 1/8 | ts | Salt |
| Cinnamon |
INSTRUCTIONS
In a mixing bowl combine the rice with 1/2 cup of sugar, the vanilla, & the raisins, which have been soaked 1 hour in the Cognac. Add any remaining Cognac. In another bowl beat together the eggs, milk or cream, salt & remaining sugar. Stir in the rice & raisin mixture & pour the combined ingredients into a buttered 2-quart baking dish or into 6 individual baking dishes. Bake at 350 degrees 40 minutes (25 minutes for individual servings), or until the custard is firm & lightly browned. Remove from the oven & sprinkle lightly with cinnamon. Serve the pudding slightly chilled with heavy cream, liquid or whipped. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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