Maple Rice Pudding

1/4 cup uncooked rice

1 egg, beaten

1/4 cup pure Vermont maple syrup

1 cup milk (scalded)

1/2 teaspoon vanilla

1/3 cup raisins

Cook rice. To make custard, beat egg, add syrup, milk and vanilla.  Mix well. Add raisins and rice. Butter a 1 quart baking dish and line with bread crumbs. Place mixture in dish and bake at 350* F until knife comes out clean, 45-50 minutes.

Recipe from Vermont Maple Cookbook 1998