English rice pudding

• 1/2 cup raisins
• 1/2 cup Carolina rice
• 3 1/2 cups milk
• 1/2 cup sugar
• 3 tablespoons butter
• 1/4 teaspoon ground cinnamon

1. Soak the raisins in hot water for 30 minutes or longer.
2. Meanwhile, preheat the oven to 275 degrees.
3. Rinse the rice well and drain.
4. Set aside.
5. Combine the milk, sugar, two tablespoons butter and the cinnamon in a saucepan and bring to the boil, stirring.
6. Remove from the heat and add the rice.
7. Drain the raisins and add them.
8. Grease a five- or six-cup mold (an oval dish measuring about 14 by 8 by 2 inches is ideal) with the remaining tablespoon of butter.
9. Pour in the rice mixture.
10. Place in the oven and bake one hour and 45 minutes.
11. For the first 45 minutes of baking, stir the rice-raisin mixture.
12. Continue baking without stirring about one hour longer.

raisins, carolina rice, milk, sugar, butter, ground cinnamon

Taken from cooking.nytimes.com/recipes/10246 (may not work)