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
