1 c. uncooked regular rice
2 eggs
1/2 c. evaporated milk
1 c. sugar
1 tbsp. vanilla extract
Dash salt

Fill 2 quart heavy saucepan 3/4 full of water (about 4 1/2 cups), 1/2 tsp. vegetable oil and 1/2 tsp. salt. Bring to a full boil and add rice stirring until returns to boil, then reduce heat and simmer, stirring occasionally until rice absorbs water and is tender about 45 minutes. Rice should look dry and sticky. While rice cooks, beat together eggs, milk, sugar, vanilla extract, and salt until foamy and thick. (I use a wire whip). Pour into rice and stir over medium heat until bubbles start to break over surface. Pour into dish and sprinkle with nutmeg as much or as little as you like. Add raisins too if you like them.

This is a sweet rich pudding my mom taught me to make. Although there was never a definite recipe, I learned to make it while watching her and this recipe was written through trial and error. It's well liked especially warm.