Ingredients
1 Cup water
1/2 Cup short or medium white rice
1/2 TSP salt
2 Cups milk
1/2 Cup raisins
1 Cup heavy whipping cream
2 TSP vanilla
3/4 Cup sugar
2 Eggs
Preparation
Bring water to a boil in a 2 quart sausepan. Add rice & salt, cover, reduce heat to low and cook, stirring 1 or 2 times for 10 minutes.Add milk and raisins, cover and cook over low heat until tender, 10-15 minutes. Mix remaining ingredients together and stir into rice until incorperated. Pour mixture into 8 6oz. buttered custard cups until 3/4 full. Put cups into large oven proof pan and put pan into oven. Add enougfh boiling water to pan to reach within an inch of cup tops. Bake at 350 degrees until custard is set. About 30 minutes
