3 tbsp. uncooked rice
1 c. boiling water
1/4 tsp. salt
2 eggs
3 tbsp. sugar
1 tsp. vanilla extract
1/4 c. raisins
1 1/2 c. milk
1/2 tsp. nutmeg
1 tbsp. butter

In saucepan, cook rice in boiling salted water for 20 minutes until tender. Drain well. In 1 quart casserole, break eggs and beat slightly with fork. Stir in sugar, vanilla and raisins. Add milk to rice, then stir into egg mixture in casserole. Sprinkle with nutmeg and dot with butter. Bake, uncovered at 300 degrees for 1 1/2 hours or until custard sets. Can be served warm or cold.