Custard Rice Pudding

This is one of my favorite comfort food desserts.  It's creamy plus the hint of cinnamon and nutmeg that enhance each bite. I make extra custard this time.

Custard Rice Pudding

3 large, room temperature eggs, beaten
1/2 cup sugar
1/4 tsp salt
3 cups whole milk, scalded (heated to 180°)
1 1/2 cups rice, cooked and cooled
1/2 cup raisins ~ I used golden raisins 
1 dash nutmeg
1 dash 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 350° for 60 minutes.