1 qt. milk
1/4 tsp. salt
1/2 c. long grain rice
1/2 c. raisins
2 eggs
1/2 c. sugar
1 tsp. vanilla
1 c. undiluted evaporated milk
Nutmeg (optional)

In heavy saucepan or large skillet, heat milk and salt to simmering. Stir in rice and simmer 15 minutes, stirring occasionally. Add raisins and cook until rice is tender. In bowl, beat eggs with sugar, vanilla, and evaporated milk; blend several spoonfuls of cooked rice, one at a time, into bowl. Return combination to saucepan and cook slowly until it thickens a bit. Pour into bowl. Stir pudding often while it cools. Serve warm or thoroughly chilled with a sprinkling of nutmeg, if desired.