Instructions: In a medium saucepan, combine milk, sugar and salt. Heat just until small bubbles form around edge of pan. Stir in rice. Cover and cook over low heat for 35 to 45 minutes or until most of milk is absorbed and rice is tender.

Stir in well beaten eggs. Return to low heat, stirring constantly, until mixture thickens. Stir in vanilla and raisins.

In a small bowl, combine sugar, cinnamon and nutmeg. Pour pudding into serving dishes and sprinkle with cinnamon-sugar mixture. Serve warm or chilled.

This recipe yields 6 servings.

Variations:
o Apple Rice Pudding: Substitute dried apple for raisins.

o Apricot Rice Pudding: Substitute dried apricots for raisins.

o Brown Rice Pudding: Substitute 3/4 cup brown rice for white rice.

o Add 1/2 cup seedless red or green grapes, halved.

o Add 1/2 cup kiwi fruit, pared and cut into chunks.

o Add 1/4 cup mandarin oranges, well drained.

o Add 1/2 cup mixed dried fruit.

o Substitute brown sugar for white sugar.

Description: "This rich, delicious pudding is a wonderful morning treat or a welcome dessert."

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