1 c. long grain rice
1 tsp. salt
2 c. water
1/3 c. sugar
3 c. milk
3 egg yolks
3/4 c. half and half
2 tsp. vanilla
1/2 c. golden raisins, plumped in pineapple or cranberry juice & drained
Freshly grated nutmeg

Combine rice, salt and water in medium saucepan and simmer 3 minutes. Drain off water. Add sugar and milk and bring to simmer over low heat, stirring occasionally. Cook, uncovered until milk is absorbed and rice is creamy, about 30 minutes. Let cool. Preheat oven to 300 degrees. Butter deep 1 1/2 quart glass baking dish. Whisk yolks with half and half and vanilla. Combine with cooled rice, mixing well. Stir in raisins. Turn into baking dish and sprinkle with nutmeg. Bake, uncovered about 35 minutes. May be served with meringue, browned.