1 c. rice
1/2 c. sugar (2/3 c. if you like it sweet)
1 tsp. salt
4 eggs
3/4 c. raisins
1 tsp. vanilla
6 c. milk

Combine 1/4 cup sugar with 1 teaspoon salt, 4 cups milk, rice and raisins in top of double boiler. Steam until rice is done, stirring occasionally. Bring 2 cups milk to a boil. Beat eggs gently and add remaining 1/4 cup sugar.

Pour hot milk into beaten egg mixture and add vanilla. Combine and fold gently egg mixture into the rice mixture and pour into a 3 quart casserole. Dot with butter and sprinkle with cinnamon.

Place casserole in a shallow pan of water. Bake 35 to 45 minutes at 350 degrees until custard is set. (Knife inserted comes out clean.) If using a deep casserole bowl, add more time to baking.