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Each time I prepare this heavenly dessert
 it brings back numerous and comforting memories...
Servings: (6-8)
Prep: 15 Mins.
Bake: 1 Hr. 30 Mins.


3 large eggs
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1/8 teaspoon freshly ground nutmeg
1/4 teaspoon salt
2-1/2 cups 2% milk (or regular)
1/2 cup raisins
1-1/2 cups cooked, cold basmati rice


Preheat oven to 350 degrees. Spray a 2 qt. casserole dish; set aside.

In a medium bowl, whisk eggs. Add sugar, bourbon-vanilla extract, cinnamon, nutmeg, and salt, whisk to combine. Switch to a wooden spoon and add the remaining ingredients (making sure to un-clump rice beforehand).

Pour mixture into prepared casserole dish. Place casserole in a larger baking pan, then pour hot tap water (1-1/2" deep) so it surrounds outside of casserole for a water bath.  Bake for 45 minutes, then gently stir, and continue baking the remaining 45 minutes until set.

Remove casserole from water bath to a cooling rack. 

Serve rice pudding warm or cool, including with sweet whipped cream if you so desire. ~ Enjoy!

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