Yields: 8 to 10 servings.
1 cup sugar
2 eggs
2 cups milk
1 tablespoon vanilla extract
2 teaspoons nutmeg
1 teaspoon cinnamon
1 1/2 cups long-grain rice, cooked
3/4 cup raisins
1/4 cup flour
1/2 stick butter, melted
Beat the sugar and eggs in a mixing bowl until blended. Add the milk, vanilla, nutmeg, and cinnamon; mix well. Rinse rice in a colander under cold water for 10 minutes; drain. Stir into the milk mixture. Toss raisins with a small amount of flour in a bowl. Stir raisins and butter into
rice mixture. Spoon into buttered
9 x 12-inch glass baking dish. Bake at 300° for 1 to 1½ hours or until light brown. Serve at room temperature.
Across the globe from Vietnam, effects of the war reverberate through the state, where social and political perspectives are shifting quickly and dramatically.
These places are the stewards of some very special items: Doc Watson’s first recording, the desk Virginia Woolf used to redefine the novel, and Elisha Mitchell’s pocket watch are just some of the cherished pieces that teach us about our state’s history and the people who preserve it.
From burgers to comfort food to elegant entrées, the range of plant-based dining in North Carolina is growing. Restaurants on this list are exclusively vegetarian and/or vegan.
