Julgrot

• 2 cups water
• 1/2 cup uncooked long grain rice
• 1/2 teaspoon salt
• 2 cups milk
• 2 eggs
• 1/2 cup sugar
• 1/2 cup raisins
• 1/2 teaspoon vanilla extract
• Dash ground nutmeg
• 1 blanched almond

1. In a heavy saucepan, combine the water, rice and salt. Bring to a boil. Reduce heat; cover and simmer for 10-13 minutes or until almost tender.
2. Add milk; return to a boil. In a large bowl, combine the eggs and sugar; gradually stir in 1 cup hot rice mixture. Return all to the pan, stirring constantly.
3. Remove from the heat; stir in the raisins, vanilla and nutmeg. Transfer to a greased shallow 1-1/2-qt. baking dish.
4. Bake, uncovered, at 350u0b0 for 30-35 minutes or until a knife inserted in the center comes out clean. Top with the almond. Serve warm. Refrigerate leftovers.

water, long grain rice, salt, milk, eggs, sugar, raisins, vanilla, ground nutmeg, blanched almond

Taken from www.tasteofhome.com/recipes/julgrot/ (may not work)