Cook rice in salted water till tender, then drain.
In a medium bowl beat eggs slightly. Stir in sugar, vanilla, raisins, lemon rind, nutmeg & cinnamon.
In another bowl combine milk & cooked rice.
Add rice mixture to egg mixture.
Pour into a 2 quart casserole pan. Sprinkle with more nutmeg and cinnamon to your taste. Then dot with butter. (I add one cinnamon stick in the middle)
Set casserole in a baking pan; fill baking pan with about 1" hot water
Bake uncovered about 1 hour and 25 minutes, stirring once after the first half hour.
To avoid breaking the top of crust, insert spoon at edge of pudding, draw gently back and forth along bottom of the casserole. Near the end of baking time, insert a silver knife in center of custard, if it comes out clean, custard is done.