Baked Rice Pudding

• 2/3 cup minute rice
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 1/3 cup sugar
• 1/3 cup raisins
• 1/4 teaspoon cinnamon or nutmeg, optional
• 2 3/4 cups milk
• 2 eggs, slightly beaten
• Lemon Sauce

Lemon Sauce:

• 2 cups cold water
• 2 tablespoons cornstarch
• 11/3 cups sugar
• 2 tablespoons butter or margarine
• 2 tablespoons Real Lemon juice
• pinch of salt
• yellow food coloring, optional

Instructions:
Combine rice, milk, sugar, salt, and raisins in a saucepan. Bring to a boil over medium heat; stirring frequently. Simmer uncovered for 10 minutes, stirring occasionally. Mix eggs, vanilla, and cinnamon or nutmeg in a 1-quart casserole; slowly stir in hot rice mixture . Set casserole in a shallow pan . Pour 1-inch of boiling water in pan. Bake at 375 degrees for 20 to 30 minutes or until edges are slightly browned and center is set. Cool at least 1 hour. Serve with Lemon Sauce.

For lemon sauce: mix water, sugar, cornstarch, salt, and food coloring in a medium pan. Bring to a boil, stirring constantly; cook and stir until mixture turns clear (it will not be thick). Remove from the heat; stir in butter and Real Lemon. Cool.