2 eggs, beaten
1 c. milk
1 c. light cream
1/2 c. sugar
1 tsp. vanilla
1 c. cooked rice
1/2 c. raisins
1/4 tsp. nutmeg

Combine all ingredients, except nutmeg, in a 1 1/2 quart casserole and mix thoroughly. Place casserole in a pan filled 1 inch deep with hot water. Bake at 350 degrees for 55 to 65 minutes or until knife inserted halfway comes out clean. Sprinkle nutmeg over top. Serve warm or cold. Serves 4 to 6.

For a good distribution of rice and raisins; stir pudding carefully after 30 minutes of baking. Substitute any dried fruit desired for raisins.