SAUCEPAN RICE PUDDING

1. In a heavy medium saucepan bring 3 cups milk just to boiling; stir in 1/3 cup uncooked long grain rice and 1/3 cup raisins or mixed dried fruit bits, Cover and cook over low heat for 30 to 40 minutes or till most of the milk is absorbed, stirring occasionally. (Mixture may appear curdled.)

2. Remove saucepan from heat. Stir in 1/4 cup sugar and 1 teaspoon vanilla. Spoon into dessert dishes. Sprinkle with 1/4 teaspoon nutmeg. Serve warm or chilled. Makes six 1/2‑cup servings.

BAKED RICE PUDDING

1.      In a medium mixing bowl combine 3 beaten eggs

2.       I 1/2 cups milk, '/3 cup sugar, and 1 teaspoon vanilla. Beat till well combined but not foamy. Stir in 1 cup cooked rice and 1/2 cup raisins. Pour rice mixture into a I 1/2‑quart casserole. If desired, sprinkle with nutmeg or cinnamon. Place the casserole in a 2‑quart square baking dish on an oven rack. Pour boiling water into the baking dish around the casserole to a depth of I inch.

3.       2. Bake in a 325° oven 45 to 55 minutes or till a knife inserted near center comes out clean, stirring after 30 minutes. Serve warm or cold. Serves 6.