1 qt. whole milk
1/4 tsp. salt
1/2 c. long-grain rice (not instant)
1/2 c. raisins
1 c. evaporated milk, undiluted
2 eggs, slightly beaten
1/3 to 1/2 c. sugar
1 tsp. vanilla
Optional: nutmeg to taste

In a heavy saucepan, cook the milk and salt until slightly heated. Stir in the rice. When the mixture reaches the boiling point, lower the heat and simmer for 15 minutes, stirring occasionally.

Add the raisins and cook until the rice is done (about 5 minutes). Add 1/4 cup evaporated milk. Cook a few minutes longer.

In a mixing bowl, combine eggs, sugar, vanilla and nutmeg, plus remaining evaporated milk. Stir some of the hot rice mixture into the egg mixture. Slowly pour this mixture into the one in the saucepan and cook slowly until slightly thickened. Pour into a bowl and stir often until cool.