Rice Pudding

Heat oven to 350°.

Boil water and stir in rice and salt. Cover and simmer until the water is gone (approximately 30 minutes).

Add milk; boil gently, stirring occasionally until the mix thickens slightly (approximately 5 minutes).

Combine eggs, sugar and vanilla in bowl.

Gradually stir in rice mixture; mix well.

Pour into greased 1 1/2-quart casserole.

If desired, stir in raisins and sprinkle nutmeg and cinnamon over top.

Place casserole dish in a pan containing approximately 1 inch of hot water and bake, uncovered, in a 350° oven for 45 to 50 minutes or until knife inserted comes out clean.

Serve warm or chilled. Makes 5 to 6 servings.