Creamy Raisin Rice Pudding

1 quart milk

1/2 cup uncooked rice

1/2 tsp salt

1/2 cup light or dark raisins

1/2 cup sugar

1 tsp vanilla

Combine milk, rice, and salt; heat slowly to boiling. Turn into greased 1-1/2 quart baking dish.

Bake in slow oven 300F for 45 minutes, stirring 3 or 4 times.

Rise and drain raisins. Stir raisins, sugar, and vanilla into rice. Bake 15 minutes longer.

Serves 6.

Note: for extra-creamy pudding, reduce rice to 1/3 cup.

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