Tutti-Fruitti Rice Custard

Plump the raisins by soaking them in cream sherry for 10 minutes, then set aside.

Heat 2 cups of milk in a heavy saucepan over medium heat until steaming, stirring occasionally to prevent scorching.

Add the hot cooked rice (3 cups) to the heated milk, stirring constantly to combine and break up any clumps.

Reduce heat to medium-low and cook the rice mixture for 5 minutes, stirring frequently until it thickens slightly.

In a separate bowl, whisk together 2 eggs, the remaining 1/2 cup milk, sugar, butter, vanilla extract, and 1/2 teaspoon salt until well blended.

Temper the egg mixture by slowly pouring it into the hot rice while stirring constantly to prevent the eggs from scrambling.

Continue cooking over medium-low heat for 3-4 minutes, stirring constantly, until the custard thickens and coats the back of a spoon.

Remove from heat and fold in the plumped raisins with their sherry, chopped candied pineapple, chopped candied red cherries, and chopped walnuts until evenly distributed.

Transfer the custard to a buttered baking dish and smooth the top with a spatula.

Bake in a preheated 350°F oven for 20-25 minutes until the top is set and lightly golden, but the center still jiggles slightly when gently shaken.

Cool the custard for 10 minutes before serving warm or at room temperature.