2 qts. milk
1/2 tsp. salt
1 c. reg. rice
1/2 c. raisins
3/4 c. sugar
1 tbsp. vanilla
2 (12 oz.) cans evaporated milk
4 lg. eggs
Ground cinnamon
Maraschino cherries for garnish

About 2 hours before serving:

1. In 4 quart saucepan over medium heat, heat milk and salt to simmering; stir in rice. Reduce heat to low, cover and simmer 45 minutes until rice is tender and mixture is thick, stirring occasionally. Stir in raisins.

2. In large bowl, with wire whisk, beat sugar, vanilla, evaporated milk and eggs, gradually stir in hot rice mixture.

3. Preheat oven to 350 degrees. Grease 13 x 9 inch baking dish, place in large roasting pan. Place pan on oven rack. Carefully pour rice mixture into baking dish. (Mix. Will almost fill dish.) Pour hot water into roasting pan to come halfway up sides of baking dish. Bake 40 to 45 minutes until knife (in center) comes out clean.

4. To serve, sprinkle with cinnamon and garnish with cherries.