Rice Pudding

Source: Barbara Pistrang

2 cups cooked rice
1/2 cup water
2 cups milk
2 eggs, beaten
1/3 cup sugar
1 tsp. vanilla
1/2 cup raisins

Place rice and water in saucepan. Cover and steam until water is absorbed. Add milk. Boil gently, stirring for 5 minutes until thickened.

Add rice mixture to large bowl containing eggs, sugar, vanilla and raisins.

Pour into greased 1-1/2 quart casserole. Place in pan of hot water and bake 45-50 minutes at 350.