Beat eggs slightly. Add sugar, nutmeg, salt and vanilla; beat until blended. Add hot milk gradually, stirring constantly. Stir in rice and raisins.

Pour mixture into buttered 1 or 1 1/2 quart casserole or baking dish. Place in a pan of hot water and bake in a moderate oven, 350degrees for 1 hour until set. Makes 4 to 6 servings.

skillet over low heat, stirring until brown) 1 cup sugar. Add 2/3 c hot water and cook to a syrup, stirring until lumps dissolve. Mix caramel syrup with custard mixture in basic recipe before stirring in rice and raisins. Frances Harrington

St. John Woman's Guild Cookbook, Cambridge, Ma, c 1957