2 c. cooked rice
1/3 c. raisins
1/4 tsp. salt
2 1/2 c. milk, divided
2 tbsp. butter
1/3 c. sugar
2 eggs, beaten
1/2 tsp. vanilla extract

Combine rice, raisins, salt and 2 1/4 cups milk in 2 to 3 quart saucepan over medium heat for 25 to 30 minutes stirring occasionally. Add butter. Combine sugar, eggs and remaining 1/4 cup milk; add to hot pudding stirring constantly. Cook about 3 minutes or until mixture thickens, add vanilla. Serve warm or cold.