Adjust rack to center of oven. Preheat oven to 300 F. In a 5- to 6-cup ovenproof casserole, preferably shallow, mix milk, sugar, salt, butter, and the rice which must be measured carefully. (Just a bit too much will make the pudding heavy.) Bake uncovered for 2 hours, stirring occasionally - at least three or four times, or more, if you wish. Add vanilla and raisins or currants. Stir well. Sprinkle a bit of cinnamon and/or nutmeg over the top. Bake 1 hour longer without stirring, in order to let a "skin" form on top. Remove from oven. The pudding will sink slightly. Cut around the edge so that the "skin" will sink down with the pudding. Serve while slightly warm, at room temperature, or chilled. Spoon into dessert bowls and pass a pitcher of very cold heavy cream. Recipe is from _Maida Heatters Book of Great Desserts_. Posted to EAT-L Digest 14 Dec 96 From: Felicia Pickering
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|Serving Size: 1 Serving (258g)|
|Recipe Makes: 3 - 4|
|Calories from Fat: 84 (11%)|
|Amt Per Serving||% DV|
|Total Fat 9.4g||12 %|
|Saturated Fat 5.9g||29 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 26.8mg||8 %|
|Sodium 89.8mg||3 %|
|Potassium 251.1mg||7 %|
|Total Carbohydrate 166.7g||49 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 166g|
|Protein 3.3g||5 %|
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Calories per serving: 739
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