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.
To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
