Tutti-Fruitti Rice Custard

Description
Makes 8 servings.

Ingredients

 * 1/2 cup Raisins
 * 2 tablespoons cream sherry
 * 3 cups cooked rice, divided
 * 2 1/2 cups milk, divided
 * 1/3 cup Sugar
 * 2 tablespoons butter or margarine
 * 1/4 teaspoon salt
 * 2 eggs
 * 1 teaspoon vanilla extract
 * 1/2 cup chopped candied pineapple
 * 1/4 cup chopped candied red cherries
 * 3/4 cup chopped walnuts
 * 3 cups hot cooked rice
 * 1 teaspoon oregano
 * 1 teaspoon prepared horseradish
 * 1/4 teaspoon ground black pepper
 * 1 pound peeled and deveined Shrimp
 * 3 cups hot cooked rice
 * grated Parmesan cheese (optional)
 * 1/2 teaspoon salt
 * 1/8 teaspoon ground white pepper
 * 1/4 teaspoon ground nutmeg
 * 1 cup shredded Swiss cheese, divided
 * 1/4 cup dry white wine
 * 1/4 teaspoon ground white pepper

Directions
Combine Raisins and sherry; allow to stand 1 to 2 hours.

Meanwhile, in saucepan combine rice, 2 cups milk, Sugar, butter and salt. Cook over medium heat until thickened, 20 to 25 minutes, stirring often.

Blend eggs with remaining 1 cup milk. Add to rice mixture; cook 2 minutes longer. Stir in vanilla; chill. Add fruits, sherry and nuts. Spoon into individual dessert dishes. Garnish with additional fruit, if desired.