4 eggs, beaten
1/4 tsp. salt
1/2 c. sugar (can use more if needed)
2 tsp. vanilla
1 1/2 tsp. grated lemon peel
3 c. milk
1 1/2 c. cooked rice
1/2 c. seedless raisins

Combine eggs, salt, sugar, vanilla and lemon peel in a buttered 2 quart casserole. Combine milk and rice. Stir into egg mixture and then stir in raisins. Set casserole in a pan of hot matter filled to within 1" of top of casserole. Bake, uncovered at 300 degrees for 1 1/2 to 2 hours. After first 30 minutes, insert spoon at edge of pudding and stir from bottom. Near end of baking time insert silver knife; if it comes out clean, pudding is done.

For topping: 2 teaspoons sugar mixed with 1 teaspoon cinnamon. Sprinkle over cooked pudding. Brown quickly under the broiler. Serve hot or cold. Makes 6 to 8 servings.