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Jasmine Rice Pudding

DIRECTIONS

1. Stir together the rice and water in a 6-quart saucepan. Heat to boiling, stirring once or twice, then reduce the heat, cover, and simmer for 18 minutes without removing the cover.
2. Preheat the oven to 350 degrees. Butter a 3-quart casserole dish and set out a larger pan to hold a hot water bath.
3. Place the raisins in a small bowl, cover with hot water, and allow to plump for several minutes. Drain well.
4. In a 1-quart bowl, stir together the sugar, cornstarch, cinnamon, and salt. Add the egg substitute and 1 cup of the milk and stir to blend well.
5. Add the drained raisins and the lemon juice to the rice and combine well. Stir in 2 cups of the milk and then the sugar-egg mixture. Add the final 2 cups of milk and stir well.
6. Carefully pour the mixture into the prepared casserole. Place the casserole in the larger pan and fill the pan with hot water, to come halfway up the sides of the casserole. Bake for 1-1/2 hours, stirring occasionally. The finished pudding will be creamy but not set.
7. Set the pudding aside for about 1/2 hour before serving, stirring a couple of times to assure that the rice and raisins are distributed throughout the pudding.