RICE PUDDING from the kitchen of Georgina Anderson

4 eggs, beaten
1 cup sugar
1/2 tsp. salt
Dash of cinnamon and nutmet
4 cups milk (scalded - not to boiling stage)
1 cup raisins
1 tsp. vanilla
2 1/2 cups cooked rice

Combine eggs, sugar and salt in bowl: gradually add milk. Stir to blend and add remaining ingredients. Pour into 2 quart casserole dish. Sit in shallow pan (1" deep) partially filled with water. Bake at 350 degree for one hour.