Heat oven to 350 degrees.
Cook rice as instructed. The original recipe calls for instant rice, but I cooked regular rice.
Slightly beat eggs in a large mixing bowl. Whisk in sugar, vanilla, and salt. Gradually add scalded milk to egg mixture.
Stir in rice and raisins.
Pour into an ungreased casserole and sprinkle with cinnamon.
Place the casserole in a pan and pour in very hot water until about 1 1/4 inches deep.
Bake for 70 minutes or until knife inserted half way between the center and the edge comes out clean. Remove casserole from pan of water.
Serve warm or cooled. Keep refrigerated.
