Creamy Rice Pudding - cooking recipe

Ingredients

1/2 c. uncooked rice, washed
3 c. boiling water
1/2 tsp. salt
1 (15 oz.) can Eagle Brand milk
1/2 c. seedless raisins
2 eggs
1 tsp. vanilla
1/4 tsp. nutmeg

Preparation

Cook rice, water and salt until tender, about 15 minutes. Remove from heat.
Stir in Eagle Brand milk and raisins.
Beat eggs just until blended.
Add gradually, while stirring briskly, to rice, milk mixture.
Return to low heat and cook, stirring constantly until mixture coats a metal spoon.
Remove from heat. Add vanilla and nutmeg.
Serve hot or chilled.