1/2cupraisins, or chopped dried apricots, both optional
1/2 teaspoonground cinnamon, or nutmeg
whipped cream, optional
Heat the rice and water to boiling in a 1 1/2 quart saucepan, stirring once or twice. Reduce the heat to low. Cover and simmer for 14 minutes (do not lift the cover or stir). All the water should be absorbed.
Heat the oven to 325ºF.
Beat the eggs in an ungreased 1 1/2 quart casserole. Stir in the sugar, raisins or chopped dried apricots, milk, vanilla, salt and hot rice. Sprinkle with cinnamon.
Bake uncovered for 45 minutes, stirring every 5 or 10 minutes. When the cooking time is done the top of the pudding should be very wet and not set. Stir well. Let stand for 15 minutes. Enough liquid will be absorbed while standing to make the pudding creamy. Tops with extra cinnamon if desired.
Note that over baking may cause the pudding to curdle.
Serve warm or cover and refrigerate about 3 hours or until chilled.
Serve with whipped cream. Refrigerate any remaining pudding.