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Old-Fashion Rice Custard

6 eggs
3 c. milk
1 c. sugar
1 tsp. vanilla
1/2 tsp. salt
1 1/2 c. cooked rice
1 c. light raisins

Break eggs into a 2-quart buttered casserole; beat slightly with a fork. Add milk, sugar, vanilla, and salt. Blend well. Stir in rice and raisins. Set casserol in pan of water. Bake, uncovered, at 350 degrees for 1 hour and 15 minutes, stirring once after 1/2 hour of baking.