Note: Plump the raisins in hot water for Honey Rice Pudding if they are too dry.

Ingredients:

*3 large eggs, beaten
*3/4 c honey, warmed slightly
*1/4 tsp salt
*1/2 c sultanas or raisins (plumped and drained)
*3 c milk, warmed
*2/3 c cooked white or brown rice
*1 tsp vanilla essence/extract
*ground cinnamon and freshly-ground nutmeg, to taste

Preparation:

Oven at 350 F

In a large bowl, combine the beaten eggs, honey, salt and sultanas/raisins. Whisk  in the warm milk.

Stir in the cooked rice, breaking up any clumps. Add in the vanilla, stirring thoroughly. Mix in the cinnamon and nutmeg.

Pour into a buttered baking dish. Set the dish into a larger pan and add hot water to come halfway up the outside of the baking dish.

Bake at 350 F for about 1 hour, until a knife inserted into the middle of the Honey Rice Pudding  comes out clean. Allow to cool for about 10 minutes before serving. Top with additional cinnamon and nutmeg if desired.

Try Honey Rice Pudding for dessert after a meal of Irish Stew or Green Chile Stew. Finish with New Mexican Hot Chocolate.