Classic Rice Pudding

Place an ungreased 1-quart casserole in an 8 x 8 x 2-inch baking pan. Set baking pan aside.

In a large mixing bowl, use a rotary beater or wire whisk to lightly beat egg yolks just until mixed. Then stir in milk or cream, cooked rice, sugar, raisins (if desired), melted butter, vanilla, and salt.

Place baking pan with casserole on oven rack. Pour egg mixture into casserole. Then pour boiling or hottest tap water into pan around casserole.

Bake in a 325 degrees F oven for 40 to 45 minutes or until a knife inserted near the center comes out clean. Remove casserole from water in pan. Cool on a wire rack. Serve warm or cover and chill for at least 4 hours.