Swedish Rice Pudding - New and improved version?

Several weeks ago (Maybe months - my days all blur together) I wanted to make rice pudding, with some leftover rice and for whatever reason, I decided not use my mom's recipe. I think the problem was that I didn't have the 3 cups of rice her recipe needs and I wanted something with  less rice anyway. So I searched for a recipe and found one on Genius Kitchen. Genius Kitchen is one of our new favorite recipe websites. We have found several good recipes there. At Christmas time we made a gingerbread recipe we found there. I made this one with a few modifications. I'm hoping to remember what they were as I type it out. Adria told me it was MUCH better than the other rice pudding recipe I usually make. I think I'd have to agree with her. I like cinnamon- but the change to nutmeg and cardamom was really nice in this version.  I think I will go make this again and see what I ended up using (Yes I have left over rice. Again...)

4 eggs
3⁄4 cup sugar
1⁄2 teaspoon nutmeg
1⁄2 teaspoon cardamom
1 cup cooked rice (do not use minute rice)
1 (12 fluid ounce) can evaporated Milk
1⁄2 cup low-fat milk

In a 2 quart bowl or dish, beat 4 eggs lightly, add 1 cup sugar and beat a little. Stir in nutmeg and cardamom.Add cooked rice and evaporated milk and low-fat milk. Stir. (You can sprinkle cinnamon on top - but I skipped it) Bake in a 325 degree oven for 1 1/2 hours or until the pudding's top moves a little in the center if you push it gently.

I made it. I think it is a little too much cardamom - so next time just use 1/4 teaspoon!