Old Williamsburg Raisin Rice Pudding

Old Williamsburg Raisin Rice Pudding
MAKES 6 SERVINGS

4 eggs
3/4 cup sugar
2 cups milk
1 V3 cups cooked rice
1 teaspoon lemon juice
2 teaspoons vanilla
3/4 cup raisins
l/2 teaspoon cinnamon
1 tablespoon butter, melted
Heavy cream

Preheat oven to 350°F. Butter a 2-quart casserole.
Combine the eggs, sugar, milk, rice, lemon juice, vanilla, raisins,
Fill outside pan with enough boiling water to come about threequarters
of the way up the sides of the casserole. Bake, uncovered, for
45 minutes, or until the custard is set. Drizzle with the melted butter.
Serve with cream to pour over it.
and cinnamon. Pour into the prepared casserole. Place in a larger pan.