4 cups whole milk, divided
1/2 cup long grain white rice
1/2 cup sugar
1/2 cup raisins
1/4 cup butter
3 eggs
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon cinnamon
Pinch of nutmeg
Mix TWO cups of milk with the rice and the raisins; bring slowly to a boil, stirring. Reduce heat and cook, covered, until rice is tender, about 15 minutes.
Remove from heat and stir in butter. Beat the eggs with the second two cups of milk, along with the sugar, vanilla and salt.
Whisk a little of the hot rice mixture into the cold milk and egg mixture at a time, so that the eggs do not curdle. When mixed together, pour into a well-buttered baking dish.
Bake in a 325o oven for 30 minutes. Stir in cinnamon well into the rice then sprinkle top with nutmeg. Bake an additional 15-20 minutes. Serve warm or cold.