This is the third Rice Pudding recipe that I've published.
This comes from a vintage Mennonite Cookbook.
2 1/2 C cooked White Rice
3 Eggs, beaten
1/2 tsp Salt
1 C Raisins
2 1/2 C Milk
1 C Maple Syrup (this is where I add a note to get the best grade Maple Syrup that you can buy)
1/2 tsp grated Nutmeg
Mix all ingredients
Place the Pudding in a 1-2 quart baking dish that's been buttered well.
Bake at 325 degrees for 30 minutes or until the custard is firm.
Stirring twice during the first 20 minutes.
Peace in the Kitchen!