2 c. half and half or 2 c. canned milk
4 eggs
1/4 c. sugar
1/4 tsp. nutmeg
1/8 tsp. salt
1 tsp. vanilla
1/2 tsp. almond extract
1/2 c. cooked wild rice
1/4 c. raisins
1/2 c. chopped almonds (or other) (opt.)

Preheat oven to 325 degrees. Scald cream. Beat eggs and sugar until frothy. Stir in nutmeg, salt, flavorings, cooked rice, raisins and nuts. Gradually stir in cream.

Fill custard cups or dish and place in large metal baking pan. Fill pan with hot water to within 1" of top. Bake 25 to 30 minutes or until knife comes out clean. Refrigerate.