Rice Pudding - cooking recipe

Ingredients

1 c. raw rice
2 eggs, beaten
2 Tbsp. vanilla
nutmeg
7 c. milk
1 pt. medium cream
3/4 c. sugar

Preparation

Place rice and\tmilk
in covered pan on low heat.
Cook together until milk
is absorbed into rice, about 1 1/2 hours. Stir occasionally.\tRemove pan from heat.
Mix eggs, sugar and vanilla; stir in
cream.
Pour this mixture into pan with rice and place back on
stove.
Bring
to
a
boil
over
low heat, stirring
constantly.
Pour
into
13
x
9-inch
glass
dish. Sprinkle with nutmeg,
immediately.
Cover with Saran Wrap and chill.
You may add
1
cup drained crushed pineapple or 1 cup of raisins.