In a 4 quart pot combine rice, milk, and salt.

Cook on medium heat for approximately 30 minutes or longer until rice is tender.

Stir often about every 2 minutes with a wooden spoon/spatula.

Milk will NOT be all absorbed.

If desired add 1 cup raisins, cook for 5 minutes ( I do not prefer raisins but lots of people do)

In a large bowl add the 4 eggs, whisk them well, then add the evaporated milk, sugar, and vanilla.

Add the rice mixture to the egg mixture.

Turn heat down lower stirring constantly for 3 more minutes.

Pour into 2.5 quart serving dish or individual glasses and top with nutmeg.

I prefer rice pudding served chilled.