Rice Pudding

So it was National Rice Pudding day last week and it had me craving the recipe that my mom makes.  She doubles the custard for an extra creamy pudding.

Rice Pudding

2 large eggs, beaten
1/2 cup sugar
1/4 tsp salt
2 cups whole milk, scalded (heated to 180°)
1 1/2 cups rice, cooked and cooled
1 cup raisins ~ I used golden this time because it's what I had on hand
1 tsp vanilla
1 dash nutmeg
1/4 tsp cinnamon

In a large greased casserole, combine eggs, sugar and salt.  Gradually add in scalded milk (tempering).  Stir in rice and raisins.  Sprinkle cinnamon and nutmeg on top.  Set the casserole in a large pan and pour in hot water until it's 1" deep.  Bake at 325° for 90 minutes.