Baked Rice Pudding

                                                                          
This is a thick eggy custard loaded with cinnamon & studded with raisins. Serve up warm or cold either way this is delicious!

4 Beaten Eggs
1 Cup 1/2 & 1/2 Cream
1 Cup Milk
1 & 3/4 Cup Cooked White Rice
2/3 Cup Sugar
1/2 Cup Raisins
2 TSP Vanilla
2 TBS Melted Butter
1/2 TSP Salt
2 TSP Cinnamon

Beat eggs with a whisk. Add sugar & beat again. Add cream, milk, salt, vanilla. Beat again. Stir in raisins. Stir in melted butter. Pour into a deep casserole dish. Put dish down into a deep baking pan & fill up that pan about 2 inches deep with water. Preheat oven to 325 degrees. Sprinkle the top of the rice pudding with cinnamon. Bake in the water bath in preheated oven for 25 minutes. Stir the pudding & put back in the oven for about 30 to 40 more minutes until custard has set. Insert a knife & when the knife comes out clean & pudding is no longer jiggling pudding is done! Serve warm or cold !