Almond Rice Pudding

Almond Rice Pudding
1 ½ cups water
¾ cup uncooked white rice (not Minute Rice; I use Uncle Ben’s)
4 large eggs
4 cups milk
2/3 cup granulated sugar
2 teaspoons vanilla
1 teaspoon almond extract
1 cup dark raisins (optional)

Topping:
1/3 cup sliced almonds
1 teaspoon granulated sugar
1/8 teaspoon nutmeg

In a medium-size saucepan, bring the water and rice to a boil. Reduce the heat to low. Cover and simmer for 18-20 minutes, or until the water is absorbed and the rice is tender. Let cool.

Heat the oven to 350 degrees. Lightly grease a shallow 2-quart baking dish.

In a large bowl, whisk the eggs. Whisk in the milk, sugar, and both extracts until well blended. Stir in rice and raisins (optional). Pour the mixture into the prepared baking dish.

Make the topping: In a small bowl, mix the almonds, sugar and nutmeg. Sprinkle the topping over the pudding.

Bake 45 minutes to 1 hour. Cool and serve with homemade whip cream or vanilla ice cream. Can be served warm or hot.

Serves 8