Raspberry Rice Pudding - long grain rice

Method

• Cook rice in boiling water on top of the stove for 15 minutes.
• Rinse with cold water and drain.
• Whisk together eggs, cream, milk, nutmeg and sugar.
• In a 9 1/2-inch oval dish 2 1/2 inches deep, combine egg mixture and rice.
• Cover with plastic wrap.
• Cook at 100 percent power for 5 minutes.
• Stir together raspberries, vanilla and eau-de-vie.
• Pierce plastic to release steam.
• Uncover and stir custard until smooth.
• Lightly stir in raspberries and flavorings.
• Cover with microwave plastic wrap.
• Cook at 100 percent power for 5 minutes.
• Pierce plastic, uncover and cook 2 minutes longer.
• If desired, brown under broiler.