Grease a 2-quart casserole.

Bring to a boil in a deep pan 2 quarts water and 1 1/2 teaspoons salt. Add 1 cup rice. Boil rapidly 15-20 minutes or until rice is soft when squeezed between fingers. Drain rice.

Scald 4 cups milk. Gradually pour milk, stirring constantly, into a mixture of:

4 eggs, slightly beaten
3/4 c. sugar
2 tsp. vanilla extract

Stir in rice and 1 cup raisins. Pour carefully into casserole. Sprinkle over the top a mixture of:

1 tsp. nutmeg
1 tsp. cinnamon

Set casserole in a large pan containing boiling water. Bake uncovered at 350 degrees.

After 15 minutes of baking, stir pudding with fork, using back and forth motion, bringing tines across the bottom of casserole. Bake 25-30 minutes longer or until a stainless steel knife comes out clean when inserted part way between center and edge of custard.

May be served warm or cold, any meal or dessert. With or without raisins, this dish is a favorite of children and adults. Very nourishing, too!