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Rice Pudding

1 quart milk
1/4 tsp. salt
3/4 cup long grain rice
2 thin slices lemon peel
1 cup raisins
3 egg yolks
1/2 cup sugar
3 tbsp. powdered sugar
cream (optional)

Put milk, salt, rice and lemon peel into a sauce pan. Simmer uncovered until the rice is tender.

While the rice mixture is cooking, soak the raisins in enough hot water to cover them.

Remove the rice mixture from heat, then remove the lemon peel. Drain the raisins and mix into the rice mixture.

In a bowl, beat the egg yolks with the sugar until mixed thoroughly, then add and stir into the rice mixture.

Turn into a 1-1/2 quart casserole dish and bake at 300 degrees for 25 minutes. Remove from oven and immediately sprinkle with powdered sugar. Put under a broiler to caramelize the sugar. Serve warm, adding cream if desired. Serves 6 to 8.

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