This is absolutely the BEST rice pudding I’ve ever found. VERY custardy and creamy at the same time.
3 cups milk
1 cup sugar
1 teaspoon vanilla
1⁄2 teaspoon salt
1 1⁄2 cups cooked rice
1 cup light raisins
Break eggs into a 2-quart buttered casserole; beat slightly with a fork.
Add milk, sugar, vanilla and salt.
Stir in rice and raisins.
Set casserole in pan of water.
Bake, uncovered, at 350 degrees for 1 hour and 15 minutes, stirring once after 1/2 hour of baking