1 c. cooked rice
3/4 c. Sun-Maid seedless golden raisins
1 can (13 oz.) evaporated milk
1/4 c. water
2 eggs
1/3 c. sugar
1/8 tsp. salt
1/2 tsp. nutmeg
1 tsp. vanilla

Combine cooked rice and raisins in a 1-quart casserole; set aside. In mixing bowl, beat together remaining ingredients until smooth; pour over rice and raisins. Place casserole in pan of hot water. Bake at 350 degrees for 50 to 60 minutes or until custard is set. Cool and serve. makes about 6 servings.