1/3 c. white rice
5 c. milk
1 tsp. salt
3 eggs
3/4 c. sugar
1 1/2 tsp. vanilla
Raisins (opt.)

In top of double boiler, combine rice, 4 cups milk and salt. Cook over boiling water, covered, stirring frequently 1 hour or until rice is tender.

In large bowl combine eggs, sugar, vanilla and remaining 1 cup of milk. Beat just until blended. Gradually stir in hot rice mixture. Pour into greased 2 quart casserole. Set casserole in baking pan in which hot water has been poured to within 1" of top of casserole. Bake, uncovered at 350 degrees for 60 to 65 minutes or until knife inserted in custard 1" from edge of casserole comes out clean. Remove casserole from hot water pan. Place on rack and cool. Refrigerate until well chilled. Serves 8.