2 c. milk
2 c. heavy cream
3 eggs
4 tbsp. sugar
1/8 tsp. ground nutmeg
1/8 tsp. salt
1 tbsp. vanilla
1 1/4 c. cooked rice
2/3 c. raisins (optional)

1. Combine raisins, milk and cream in pan over low heat.

2. Beat eggs with next 4 ingredients until blended. Mix with rice.

3. Stir hot liquid into rice mix and turn into 1 1/2 quart casserole.

4. Set in shallow pan of hot water in 350 degree oven. Bake 30-35 minutes until custard is barely set in middle.

5. Remove from oven and sit in pan with cold water to allow pudding to cool quickly and keep custard creamy.