1 c. rice
2 c. cold water
1/4 tsp. salt
1/2 tsp. butter
1 tsp. vanilla
raisins

Cook potatoes; drain and mash. Heat butter, cheese, milk and salt over low heat; add to mashed potatoes. Fold in beaten eggs. Put into greased 9 x 13 inch pan Refrigerate overnight or several hours.

Bake at 350°F for 30 to 45 minutes.