Instructions: Bring water to boil in 2-quart saucepan. Add rice and salt. Cover, reduce heat to low and cook, stirring 1 or 2 times, 10 minutes. Add milk and raisins, cover and cook over low heat, stirring occasionally, until rice is tender, 10 to 15 minutes. Mix cream, vanilla, sugar and eggs in small bowl and set aside.

Stir egg mixture into cooked rice until thoroughly incorporated. Pour mixture into 8 (6-ounce) buttered custard cups until 2/3 full or into buttered 8-inch square baking dish. Put custard cups or baking dish in another pan large enough to hold all and put in oven. Add boiling water until it comes 1 inch up side of larger pan.

Bake at 350 degrees until custard is set and no longer jiggles when touched, about 30 minutes. Serve warm or at room temperature. Drizzle cream over each serving if desired.

This recipe yields 8 (1/2 cup) servings.

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