Sometimes it’s nice to have something sweet for breakfast.

¾ cup uncooked rice
5 cups milk
1 cup water
4 eggs
2 tsp vanilla extract
½ cup sugar
½ tsp nutmeg
1 tsp cinnamon
½ cup raisins
1-½ tsp grated lemon rind

Cook rice in 1-½ cups milk and 1 cup water until tender. In a large bowl, lightly beat eggs. Add the remaining milk, vanilla extract, sugar, nutmeg, and cinnamon and mix well. Blend in rice, raisins, and lemon rind. Pour into a buttered Bundt pan or a large casserole. Dot with butter. Place in a larger roasting pan and pour enough hot water to reach halfway up sides of baking dish. Bake in a preheated 350° oven, uncovered, 1 hour and 25 minutes, stirring once after 25 minutes. Near end of baking, insert knife in center of custard. If knife comes out clean, pudding is done. Serve warm, room temperature, or slightly chilled.

Serves eight