1 qt. plus 3 c. milk
1 tsp. vanilla
1 c. uncooked rice
1 1/2 c. sugar
1/2 c. golden raisins
1/4 c. dark seedless raisins
2 eggs
1 tbsp. butter
1/2 tsp. or more cinnamon (according to taste)
1/4 tsp. nutmeg
confectioners sugar

In large saucepan, bring the milk to a boil. Remove from heat and stir in vanilla. Return to heat and allow milk to reach a lively simmer. Add the rice and sugar. Stir well to prevent the rice from sticking. Cook until the rice is done, about 35 to 40 minutes.

Meanwhile, measure the raisins and cover with dry sherry. Allow to steep while the rice cooks. Drain and set aside. Remove rice from heat and allow to cool.

In a separate bowl, beat the eggs and add to the rice mixture, beating briskly so that the eggs don't curdle. Add the drained raisins to rice mixture. Stir well. Stir in half the cinnamon and nutmeg. Grease a large baking dish. Pour in the rice mixture. Sprinkle the top with the remaining cinnamon and nutmeg. Place the pan into a larger one and pour boiling water around it to come halfway up the sides of the pan.

Bake in a 400°F oven for 30 to 35 minutes or until mixture is set. Remove from the oven and allow to rest for 10 minutes. Sprinkle confectioners sugar over the top and serve.