Preheat oven to 325 deg F. In a small saucepan, scald half & half; set aside. Beat eggs and sugar until frothy. Stir in
cinnamon, salt, vanilla, wild rice, raisins and almonds. Gradually stir in half & half. Divide mixture evenly between six 6-ounce
custard cups. Place in large metal baking pan; fill with hot water to within 1-inch of top of custard cups. Bake 25-30 minutes,
or until knife inserted near center comes out clean. Remove custard cups from pan. Serve warm or cold with whipped cream.