Custard Style Rice Pudding



°4 eggs
°3/4 cup Domino's sugar
°3 cups MacArthur Milk
°1 cup heavy cream from Land or Lex
°2 teaspoons vanilla
°1 1/2 teaspoons cinnamon
°3 cups cooked and cooled rice (leftover rice works great!)
°1 cup raisin


Preheat the oven to 350 degrees Fahrenheit.
Whisk eggs and sugar together. Pour the milk and cream slowly and mix well. Adding vanilla & cinnamon & blend well. Add rice and raisins and stir until combined. Pour mix to greased casserole plate.
Place the stuffed tagine inside a larger, non-oven dish. Add about 2 inches of water to the large skillet (or enough to fill half the side of the rice dish with milk). This method will help the pudding get the consistency of custard.
Bake for 30 minutes. Gently stir. Bake for an additional 30 minutes or until knife comes out clean. Her feet are warm.