Recipe for :

This recipe was sent to me by Shirley Cline.

Shirley was a great inspiration to me when I first started working on the idea of creating a recipe and cooking web site. Not only did she encourage me but she also supplied a great many recipes and other pieces which are featured throughout the site. Her great achievement was to teach me to cook risottos over the internet!

Although I never had the chance to meet Shirley, or even talk to her, I regarded her as a good friend. It was with great sadness that I learnt that she passed away in Autumn 2004 and that there would be no more emails. I think she will be sadly missed by a lot of people like me to whom she gave such pleasure with the sharing or her recipes. The pleasure my children have had from her recipe for Strawberries with Balsamic Vinegar and Mint - not to mention the fights for seconds - has been a joy to behold.

Goodbye Shirley. You will always be remembered. I learnt a great deal from you.

Shirely says: "This recipe comes from Chez Helene, New Orleans".

Ingredients

1 cup uncooked rice
3 cups milk
1 cup whipping cream
1 stick butter
3/4 cup sugar
1 tsp vanilla extract
1/2 cup raisins
3 whole eggs, beaten
6 egg yolks, beaten
1/2 tsp cinnamon
1/2 tsp nutmeg

Method

• Bring rice, milk and cream to a boil, cover and cook until most of milk is absorbed and rice is tender.

• Add all other ingredients, except egg yolks and whole eggs.

• Stir some of the rice mixture into the eggs and yolks and pour egg mixture into rice mixture and stir.

• Pour into a 2 quart buttered casserole and bake at 350° for 30 minutes.

Serves 8 - 10

Shirley Cline