Granny's Rice Pudding

Okay. So it's not really a recipe that I took from a grandma, but it's one that feels old fashioned and like something a grandma would make for an evening snack. I grew up thinking that rice pudding was gross- the idea of something smooth and creamy with rice bits in it didn't appeal to me. I made it one day for my visiting grandmother, coincidentally enough and it soon became a family favourite. It's one of mine because it is so simple and uses ingredients I almost always have on hand. Creamy and sweet, warm and cinnamon-y. Sooo good.

1/2 cup uncooked rice

1 cup water

2 large eggs or 4 egg yolks

1/2 cup sugar

1/2 cup raisins

2 1/2 cups milk

1 teaspoon vanilla

1/4 teaspoon salt

Ground cinnamon or nutmeg to sprinkle on top

* Heat rice and water to boiling, stir once and reduce heat to low. Cover.

* Simmer 14 minutes or until all water is absorbed.

* Beat eggs with whisk in an ungreased 1 1/2 qt. casserole.

* Stir in sugar, raisins, milk, hot rice, vanilla and salt.

* Sprinkle with cinnamon or nutmeg.

* Bake 45 minutes at 325 degrees.

* Stir every 20 minutes. After 45 minutes top of pudding will not be set and will look wet.

* Remove from oven and stir again.

* Let stand to make pudding creamy.

* Do not overbake because it can curdle. We love this warm with more cream and berries.