1 1/4 c. cold cooked rice
2 eggs
2 c. milk
1 c. seedless raisins
1/2 c. sugar
1 tsp. vanilla
Dash of cinnamon and nutmeg

Cook and cool rice or use leftover rice. Beat eggs light and thick. Fold in milk. Lightly mix in remaining ingredients.

Place in buttered 1 1/2 quart casserole. Bake in shallow pan of water at 350 degrees for about 1 hour or until a silver knife inserted in center comes out clean. Serve with cream, caramel sauce or lemon sauce. Serves 6.