Bring 3 cups milk and rice to boil over direct heat. Lower heat and cook, covered, until rice is tender, about 15 to 20 minutes. Remove from heat. Preheat oven to 350 F. Beat eggs well. Add sugar, beating continuously. Add remaining milk, lemon extract, vanilla and butter. Combine rice and milk with egg mixture and pour into 8x8-inch pan. Sprinkle with nutmeg. Place pan in larger pan, taking care that sides of smaller pan do not touch larger pan. Bake until custard begins to set, about 30 minutes. Stir in raisins and continue baking until knife inserted in center comes out clean, about 15 minutes. Remove from oven and set custard pan on cake rack. Cool slightly before refrigerating.
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|Serving Size: 1 Serving (225g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 132 (30%)|
|Amt Per Serving||% DV|
|Total Fat 14.7g||20 %|
|Saturated Fat 5.3g||26 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 535mg||165 %|
|Sodium 200.3mg||7 %|
|Potassium 381mg||10 %|
|Total Carbohydrate 62.4g||18 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 61.6g|
|Protein 17.9g||26 %|
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Calories per serving: 446
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