3/4 c. rice
1 qt. milk
1 tbsp. butter
1 sm. can evaporated milk
2/3 c. sugar
1 tsp. vanilla
1/8 tsp. cinnamon
2 eggs
1/2 c. raisins
Nutmeg
1/2 qt. milk

Wash and cook rice in quart of milk with 1 tablespoon butter on slow heat until milk is used up. Grease 9 1/2 quart Corning dish. Pour in rice. Add 1/2 quart milk and 1 small can evaporated milk. Add 3/4 cup sugar and 1 teaspoon vanilla, 1/8 teaspoon cinnamon, 2 eggs and 1/2 cup raisins. Place Corning dish in larger pan of water to bake in oven for a creamy, custard texture. Mix together and bake at 350 degrees for 45 minutes. Stir 3 times with knife. Shut oven off and sprinkle with nutmeg while cooling in oven.