Rice Pudding - cooking recipe

Ingredients

1 c. long grain white rice
1 (13 oz.) can evaporated milk
1 c. sugar
1 c. milk and 1 1/2 c. water
1 egg, well beaten
raisins and nutmeg
2 tsp. vanilla
Cool Whip

Preparation

Cook rice as directed.
Rinse and put in heavy large saucepan. Add other ingredients except Cool Whip and nutmeg.
Cook until it starts to bubble (stir constantly and do not let it boil hard) on high heat.
Cook 1 minute after it starts to bubble.
Remove from heat.
Cover in refrigerator with nutmeg sprinkled on top.
Serve with spoonful of Cool Whip on top.
This will thicken as it cools in refrigerator.