4 c. milk
1/2 c. long grain regular rice
1/4 to 1/2 c. sugar
1/4 tsp. salt
2 eggs
1 tsp. vanilla
1/2 c. raisins (optional)

In 4-quart saucepan over high heat, heat milk, rice, sugar and salt to boiling. Reduce heat to low; cover and simmer 45 minutes to 1 hour, until rice is tender. Stir occasionally.

In small bowl, beat eggs slightly with a fork. Stir in a small amount of hot rice mixture, then slowly pour the egg mixture back into the rice mixture, stirring rapidly to prevent lumping. Stir constantly until the mixture is thickened, about 5 minutes. DO NOT BOIL, or it will curdle. Remove from heat and stir in vanilla and raisins.

Can be decorated with maraschino cherries or sprinkled with cinnamon and sugar. Delicious served warm, or cover and refrigerate.