Instructions: Pre-heat oven to 350 degrees.

Butter a 2 quart casserole. (I like to use a 10 inch pyrex type quiche pan.)

Cook and drain the rice. Set aside.

In the large bowl of a mixer, cream the butter and sugar. Add the cinnamon and lemon zest. Add the eggs one at a time, beating well after each addition. Stir in the nuts and raisins, then add the rice.

Pour into the prepared casserole and bake at 350 degrees for 1 hour.

To serve, cool slightly and cut into squares.

Renee Says: This sweet rice pudding is often served as a side course in Eastern European Jewish meals.

This recipe is my moms, and it is a family favorite. The pudding can be made 1 day in advance, and can be served warm or at room temperature.

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