2 eggs, beaten
1 c. milk, scalded
1 c. light cream, scalded (or use canned milk)
1/2 c. sugar
1/2 tsp. vanilla extract
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1 1/2 c. cooked rice
1/3 c. raisins, if desired

Combine all ingredients in a 1 1/2 or 2 quart casserole dish. Mix thoroughly. Place casserole in pan filled 1 inch deep with hot water. Bake at 350 degrees for 45-60 minutes until a knife inserted halfway between center and edge of dish comes out clean. Serve warm or cold, with or without ice cream.

TIP: Pudding will bake with a custard layer on top. For a more even distribution of rice and raisins, stir pudding carefully after 30 minutes of baking.