Eileen'S Custard Rice Pudding - cooking recipe

Ingredients

4 eggs
8 c. milk
1 c. sugar
1 tsp. salt
1/2 c. regular rice, washed
2 tsp. vanilla
1 c. raisins (optional)
sprinkle of nutmeg

Preparation

Mix rice, 4 c. milk, 1/2 tsp. salt, and 1/2 c. sugar.
Slowly cook in heavy saucepan, stirring often, until rice is tender.
Add vanilla and raisins.
Pour into 2 qt. dish or rectangle baking dish (9 x 2 x 15 inches), lightly greased.
Pour 1 c. cold milk over rice mixture.
DO NOT STIR.
Scald 3 c. milk.
Beat together eggs, 1/2 c. sugar, 1 tsp. vanilla, and 1/2 tsp. salt in separate bowl.
Add scalded milk gradually to egg mixture.
Pour carefully over rice.
Sprinkle with nutmeg.
Bake in pan of cold water at 325 degrees until pudding is set (about 1 1/2 hours).