Swedish Rice Pudding

• 1 c. brown sugar
• 5 c. milk (powdered or evaporated milk work fine)
• 2 large eggs, well beaten
• 1/2 c. brown sugar
• 1 tsp. salt
• 1 tsp. cinnamon
• 2 Tbsp. butter
• 1 c. slivered almonds
• 1/3 c. raisins (optional)

1. Combine rice and 1 cup boiling water in deep heavy saucepan. Bring to a boil and reduce heat.
2. Simmer for 15 minutes.
3. Add milk (if powdered or evaporated milk are used, mix with water to equal fresh milk consistency).
4. Simmer rice in milk, covered, for 45 minutes.
5. Stir in eggs and remaining ingredients.
6. Pour into greased casserole.
7. Set in pan of hot water and bake in a 400u0b0 oven for 45 minutes.
8. Like all rice puddings, this one is good for any meal.
9. Wrapped in wax paper, cooled, it does well in a lunch bowl.
10. Serves 6.

brown sugar, milk, eggs, brown sugar, salt, cinnamon, butter, almonds, raisins

Taken from www.cookbooks.com/Recipe-Details.aspx?id=245780 (may not work)