6 tbsp. converted rice
1 c. of cold water
1/2 c. raisens (soft and fresh)
6 c. whipping cream
1 1/2 c. sugar
12 egg yolks
1 tbsp. vanilla
Nutmeg

Combine rice and cold water in small saucepan. Bring to boil, reduce heat and simmer 12 to 15 minutes. Remove from heat and drain. Preheat oven to 325 degrees.

Mix cream and sugar in large saucepan and heat. Stir constantly until just about to boil. In large bowl gently beat egg yolks. Add cream and sugar mixture a little at a time mixing gently. Blend in vanilla. Pour in large baking dish and bake 1 1/2 hours. Sprinkle with nutmeg on top. Place large baking dish in a pan of water half way up.