3 eggs slightly beaten
1 1/2 Cups milk
1/3 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
1 cup cooked rice
1/2 cup raisins, dried cranberries, dried cherries, or mixed dried fruit (optional)
Ground nutmeg or cinnamon (optional)
Preheat oven to 325*. In a medium bowl stir eggs, milk, sugar, vanilla, and salt with a wire whisk until combined but not foamy. Stir in cooked rice and if desired, raisins. Pour rice mixture into a 1 1/2 quart casserole. Place casserole in a 2 quart square baking dish on an oven rack. Pour boiling water into the baking dish until water comes halfway up the sides of the casserole.
Bake, uncovered, for 30 minutes; stir. If desired, sprinkle with nutmeg or cinnamon. Bake for 20-25 minutes or until a knife inserted near the center comes out clean. Remove casserole from baking dish and let baked pudding cool slightly in casserole on a wire rack. Serve warm or cold.