Cook the rice in the salted water until all the water is absorbed.
Then add the milk, orange rinds, half the nutmeg, and the cloves. Let
this puppy simmer for 15 to 20 minutes, or until the rice is quite tender.
Stir occasionally with a wooden spoon.
Remove from heat and let it cool slightly. Now stir in the egg yolks,
cream, sugar, vanilla, and raisins.
Whisk the egg whites until fluffy and then fold them into the mixture.
Pour the whole shebang into a well-buttered casserole or baking dish,
sprinkle the top with sugar and nutmeg, cover, and bake in a 325 degree
oven for 2 to 3 hours. It is ready when it is nicely browned on top.
Can be served hot or cold.