Best Rice Pudding

1/2 cup long grain rice
1 cup water
1/2 teaspoon salt
1 quart milk
1/4 cup butter or margarine
3 eggs, beaten
1/2 cup granulated sugar
1 cup seedless raisins
1/2 teaspoon vanilla extract

Add rice and salt to boiling water in a large saucepan. Cover and cook over low heat 7 to 10 minutes, or until water is absorbed. Add milk and butter or margarine; stir and bring to boil. Turn heat to very low and when milk has ceased boiling (to prevent boiling over), cover and cook for about 1 hour, or until milk is almost absorbed.

Add granulated sugar, raisins and vanilla extract to beaten eggs. Pour into the rice, stirring slowly until rice begins to thicken. May be served hot, warm or cold.

Serves 4 to 6.