Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Milk
1/4 c Converted rice
4 Eggs
1/2 c Sugar
1 1/2 ts Lemon extract
1 1/2 ts Vanilla
1 tb Butter; melted
1 ts Nutmeg
3/4 c Light raisins

Bring 3 cups milk and rice to boil over direct heat.
Lower heat and cook, covered, until rice is tender,
about 15 to 20 minutes. Remove from heat. Preheat
oven to 350 F. Beat eggs well. Add sugar, beating
continuously. Add remaining milk, lemon extract,
vanilla and butter. Combine rice and milk with egg
mixture and pour into 8x8-inch pan. Sprinkle with
nutmeg. Place pan in larger pan, taking care that
sides of smaller pan do not touch larger pan. Bake
until custard begins to set, about 30 minutes. Stir in
raisins and continue baking until knife inserted in
center comes out clean, about 15 minutes. Remove from
oven and set custard pan on cake rack. Cool slightly
before refrigerating.

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