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Classic Rice Pudding

3 egg yolks
1 1/2 cups milk, half-and-half, or light cream
1 1/2 cups cooked rice
1/3 cup granulated sugar
1/3 cup raisins, chopped dried fruit, or chopped candied fruit, optional
1 tablespoon butter or margarine, melted
1 teaspoon vanilla
1/8 teaspoon salt

Place an ungreased 1-quart casserole in an 8 x 8 x 2-inch baking
pan. Set baking pan aside.

In a large mixing bowl, use a rotary beater or wire whisk to lightly
beat egg yolks just until mixed. Then stir in milk or cream, cooked
rice, sugar, raisins (if desired), melted butter, vanilla, and
salt.

Place baking pan with casserole on oven rack. Pour egg mixture into
casserole. Then pour boiling or hottest tap water into pan around
casserole. Bake in a 325:oven for 40 to 45 minutes or until a
knife inserted near the center comes out clean. Remove casserole
from water in pan. Cool on a wire rack. Serve warm or cover and
chill for at least 4 hours.

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