1/2 c. uncooked rice (don't use Minute Rice)
3 eggs
1/3 c. sugar
2 tsp. vanilla
1/2 c. raisins
1 1/2 tsp. grated lemon rind
3 1/2 c. of milk
1 tsp. nutmeg
2 tbsp. butter

Cook rice until tender as box label directs (or use left over rice, we always had rice pudding on the day after we had rice and gravy). Into a 2 quart casserole dish, break eggs and beat slightly with a fork. Stir in sugar, vanilla, raisins and lemon rind. Stir milk into rice then stir this mixture into egg mixture. Sprinkle with nutmeg and dot with butter. Set casserole in a baking pan. Fill pan with hot water to 1 inch from the top of casserole. Bake uncovered 1 hour and 25 minutes at 300 degrees. Stir once after 1/2 hour.