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Put rice and water, salt into heavy 2 qt sauce pan. Cover and cook on medium heat until water boils. Reduce heat and simmer until rice is tender, about 15 minutes. Remove from heat. Stir in Eagle Brand milk and raisins. Beat eggs just enough to blend. Add gradually while stirring briskly to rice/milk mixture. Return to low heat and cook stirring constantly until mixture coats metal spoon. Remove from heat. Stir in vanilla and nutmeg. Serve hot or cold.
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