3 1/2 c. milk
1/2 tsp. salt
1/4 c. long grained rice
1/4 c. raisins (optional)
2 eggs
1/2 c. sugar
1/2 tsp. vanilla

Rinse a sauce pan with cold water; drain but do not dry it. Pour into pan 2 cups of milk. Add the salt and bring to boil. Add rice, stirring constantly. Cover and let simmer over low heat until rice is tender and milk is absorbed. This will take about 45 minutes. When rice is soft and the milk is absorbed, remove from heat. Let cool to lukewarm. Beat together eggs and sugar. Add this to the rice with remaining 1 1/2 cups cold milk, vanilla and raisins. Rinse a 1 quart casserole with cold water, drain it but do not dry it. Set it in a pan of cold water. Spoon the rice pudding into the casserole and bake in a hot (400 degree) oven until pudding has a light brown crust on top. Test it when it has been in oven 20 minutes. Serves 4.