Date, Nut and Raisin Rice Pudding

  • 2 c. cooked short grain rie
  • 2 whole eggs
  • ¼ c. raisins
  • ¼ c. dates, chopped
  • ¼ c. pecans, chopped
  • 3 tbsp. sugar
  • 1 ¼ c. Pacific Milk and 1 ¼ c. water
  • ¼ tsp. salt
  • 1 tsp. vanilla
  • 1 tbsp. melted butter
  • 1/8 tsp. nutmeg

Sweeten freshly cooked hot rice to taste using ¼ c. sugar, or more. Place rice in buttered 2-quart casserole. Combine custard ingredients. Beat eggs slightly. Add milk, butter, sugar, vanilla, nutmeg, salt and dates, pecans and raisins. Pour over rice. Blend together lightly. Place baking dish in pan of hot water. Bake in slow oven, 325, for 1 hour or until knife inserted near centre comes out clean Serve hot or cold with or without lemon sauce. Makes 6-8 servings.

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