6 large eggs
4 c. milk
1 can evaporated milk
1 1/4 c. sugar
salt
3/4 c. rice, cooked
1 c. raisins
2 tsp. vanilla
nutmeg, for topping

Beat eggs slightly. Add fresh and evaporated milk, sugar and salt. Cook gently on top of the stove until custard coats a silver spoon. Remove from heat. Add rice and 1 cup raisins soaked in warm water and drained. Add vanilla. Sprinkle nutmeg on top of pudding. Serve cold.

Submitted by: Meg Bryson