Emma’s Rice Pudding

3 eggs, slightly beaten
1/3 cup sugar
¼ tsp. nutmeg
¼ tsp. salt
½ tsp. vanilla
2 cups milk, scalded
1 cup cooked rice
½ cup raisins
cinnamon/sugar

Add sugar nutmeg, salt and vanilla to eggs. Beat until blended. Add hot milk gradually, stirring constantly. Stir in rice and raisins. Pour into buttered 1 or 1 ½ quart casserole. Place in pan of hot water. Bake at 350º for 1 hour or until set. After ½ hour of baking, sprinkle with cinnamon and sugar.

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