Ingredients

• 3/4 cup Minute Rice
• 2 3/4 cup milk
• 1/3 cup sugar
• 1/3 cup raisins
• 2 eggs
• 1 teaspoon vanilla
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt

Directions

Combine rice, milk, sugar, salt and raisins in saucepan. Bring to boil, stirring constantly. Reduce heat, cover and simmer 10 minutes stirring occasionally. Mix slightly beaten eggs, vanilla and nutmeg in a 1 quart cassserole. Slowly stir in rice mixture. Blend well. Place casserole in pan of hot water. Bake at 375 degrees for 25-30 minutes or until top is set. Cool at least 1 hour before serving.

Ingredients

• 1 box 3.4 ounces instant vanilla pudding
• One 8 oz. container whipped topping, thawed
• 3 cups after cooked, instant rice
• 1/3 cup sugar (to 1/2 cup)
• 1/8 rounded teaspoon cinnamon
• 1/8 rounded teaspoon nutmeg
• 1 cup raisins (optional)

Directions

Cover raisins with water and bring to boil.
Remove from heat and set aside.
Cook rice and let it cool.
Mix pudding according to box instructions.
Whisk in whipped topping, sugar, cinnamon and nutmeg.
Stir rice into pudding mixture.
Drain raisins and add to pudding.