4 c. milk, divided
1/2 c. raw long cooking rice
1/4 c. sugar
1 (3 inch) stick cinnamon
1/2 to 1 c. raisins (optional)
2 eggs, beaten
Nutmeg

Preheat oven to 350 degrees. Combine 3 cups milk, sugar, rice, cinnamon, and raisins in top of double boiler. Heat over hot water for 1/2 hour, stirring occasionally. Add remaining cup of milk and beaten eggs. Pour into casserole. Sprinkle top of pudding with nutmeg. Place casserole in pan of hot water. Bake in oven for 1 hour. Rice pudding will set firmly as it cools. Serve with strawberry jam.