Rice Pudding

4 cups milk
1/2 cup rice, short-grain
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 cup raisins; washed

Combine all of the ingredients except the raisins in a 1½ quart (1.5 L)
casserole.  Bake uncovered at 325°F for 2½ hours.  Alternately, prepare
early in the morning and leave on the back of the stove to simmer slowly
until noon.  Stir in the raisins ½ hour before the pudding is done.  Serve with sugar, cinnamon, and milk.

Yield: 4 servings