1/2 c. long grain rice
3/4 tsp. vanilla
2 lg. eggs
1/3 tsp. cinnamon
2 tbsp. butter
1/3 c. sugar
Pinch of salt
1/2 tsp. nutmeg
5 c. of milk
1/3 c. raisins (opt.)

Cream 4 cups of milk, the salt and butter in a heavy saucepan and heat to a slow boil, stirring frequently. Add rice and let simmer at a very low heat for approximately 1 hour. You can use microwave to bring to slow simmer and then back to stove on real low heat.

Meantime, blend eggs, remaining milk, sugar, nutmeg and vanilla in 1 bowl; add raisins and set aside. (Can soak raisins in warm water to soften, but drain well.) Next remove pudding from heat and stir in raisins and egg mixture. Before removing rice from heat, taste to make sure rice well softened. Watch pudding closely, stirring frequently while cooking. Optional: Topping with whipped cream.