• Cooking Time: 45
• Servings: 4
• 2 eggs
• 1-1/2 cups can cream
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1 cups cooked rice
• 1/4 cup raisins
• 1 teaspoon nutmeg or cinnamon

1. In a medium sized mixing bowl, combine eggs, cream, sugar and vanilla. Beat until combined but not foamy.
2. Add spice, cooked rice and raisins and mix well. Pour rice mixture into a sprayed 1 1/2 quart casserole dish.
3. Place casserole dish in a baking pan then place in oven. Pour boiled water into baking pan around the casserole dish to a depth of about an inch.
4. Bake, uncovered at 325° F for 45 minutes or until a knife inserted halfway between the edge and the center comes out clean.
5. Serve warm or chilled with a sprinkle of nutmeg or cinnamon.
6. Serves 4

My mama used to cook extra rice for supper, so that she could make the pudding the next day. But she would have to double this recipe for all of us!