Swedish Rice Pudding

I was talking to a neighbor yesterday about rice pudding. I told I had a recipe that Mom has made for as long as I can remember! The recipe came out of an old Betty Crocker cookbook Mom got when she was in high school I think.   I was typing up a copy to send to my friend and figured I'd post it here too.


4 eggs
2 C milk
2 C canned milk - (the original recipe is light cream - but we never had that in the fridge at home)
1 C sugar
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp nutmeg (I like the nutmeg in it, but I don't think my mom ever used it)
3 C cooked rice
2/3 cup raisins ( I never put these it- but for the sake of completeness included them in the recipe)

Scald the milk and canned milk (or light cream).  Beat the eggs. Put all the ingredients in a 2 qt casserole (I use a glass oven proof mixing bowl) and mix thoroughly.  Place casserole in a pan filled 1 inch deep with hot water ( I use a 9x13 baking dish). Bake at 350 degrees for 45 to 60 minutes (mine always takes 60+) until a knife inserted halfway between the center and edge of dish comes out clean. Serve warm or cold with or without cream. (we pour milk over ours when it's hot.)  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.