Rice Pudding (taken from a newspaper)

In a covered saucepan put 1/2 cup of rice, 1/2 TSP salt, and 1 quart of milk. Bring to simmer, cover. After 45 to 50 minutes remove from heat. Stir in 1/2 cup raisins, 2/3 cup sugar, and 1/2 cup heavy cream. Beat 1/2 cup heavy cream and 2 eggs, stir into rice. Stir constantly over medium heat for 5 minutes -- do not allow to boil. Pour, cool, refrigerate. Sprinkle with nutmeg. Makes about 1 1/2 quarts.