1/4 c. rice
1 1/2 c. milk
2 tbsp. butter
1 tsp. vanilla
1 1/2 c. milk
3 eggs, slightly beaten
1/4 c. sugar
1/8 tsp. salt
1/4 c. raisins, soaked in 2 or 3 tbsp. rum

Cook rice in 1 cup milk and salt until rice is tender and milk is absorbed. Remove from heat and stir in 1/2 cup milk, vanilla, and butter. Pour into buttered 1 quart casserole. Combine 1 1/2 cups milk with beaten eggs. Add sugar and raisins; mix well. Pour over rice mixture. Cook in pan of hot water at 350 degrees for 30 or 40 minutes or until custard is set. Serve cold.