Serves: 4
Total Calories: 424
Preheat oven to 350° F. Grease a shallow 1 1/2 -quart casserole. In a large bowl combine milk, half-and-half, rice, sugar, raisins, eggs, vanilla, cinnamon and nutmeg. Pour into casserole. Place casserole in a large baking pan fill pan with hot water to a depth of 1 inch. Bake for 55 to 65 minutes* or until a knife inserted halfway between center and edge of dish comes out clean.
Serve warm with whipped cream.
* For a good distribution of rice and raisins, stir pudding carefully after 30 minutes of baking.
This Rice Pudding recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.
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