1 qt. milk
1/4 tsp. salt
1/2 c. long grain rice, rinsed & drained
1/2 c. raisins
1 c. evaporated milk, undiluted
2 eggs, slightly beaten
1/2 c. sugar
1 tsp. vanilla
Nutmeg

In a heavy saucepan cook the milk and salt until slightly heated. Stir in the rice. When the mixture reaches the boiling point lower heat and simmer 15 minutes, stirring occasionally. Add raisins and cook until 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 remaining 3/4 cup evaporated milk; stir some of the rice mixture into the egg mixture. Return this mixture to the one in the saucepan and cook slowly until it thickens a bit. Pour into a bowl; stir pudding often while it cools. Serve with a sprinkling of nutmeg.