2 1/2 c. water
1 c. rice
1 tsp. salt
2 (3 1/2 oz.) pkgs. vanilla pudding & pie filling mix
1/4 tsp. ground nutmeg
5 c. milk
1 c. golden raisins
1 c. chilled whipping cream
2 tbsp. sugar
1 tsp. vanilla

Bring water to a boil, in medium saucepan. Stir in rice and salt. Cover tightly and simmer 20 minutes. Remove from heat. Let stand covered until all water is absorbed, about 5 minutes. Set aside. Combine pudding mix and nutmeg in large saucepan. Slowly add milk. Cook and stir over medium heat until mixture comes to a boil. Remove from heat; stir in rice and raisins until well blended. Spoon into serving bowl or individual serving dishes. Cover and chill. Just before serving, beat cream, sugar and vanilla in chilled mixing bowl until stiff peaks form. Top pudding with whipped cream; sprinkle with additional nutmeg, if desired. Makes 12 servings. VARIATIONS: Add Maraschino cherries and/or sliced almonds.