Easy Rice Pudding For A Crowd (Can Be Halved) - cooking recipe

Ingredients

6 cups cooked and cooled rice (preferably medium grain, but long grain will work)
2 cups half-and-half cream or 2 cups evaporated skim milk
4 cups milk (I use skim or 1%)
1 1/4 cups sugar
3 tablespoons butter
1 cup raisins
2 teaspoons vanilla
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg (use freshly grated for a world of difference)

Preparation

Into a large, heavy-bottomed pan, mix together all ingredients. On medium heat, stir occasionally while mixture comes to a simmer.
Continue stirring regularly throughout the process. You don't have to stir constantly, but you can't just walk away for very long either.
Once at a simmer turn down heat and continue to stir periodically. Allow to thicken to a creamy consistency (about 25-30 minutes).
Don't let it get too thick. It should be only slightly thicker than a hearty cream soup. If it gets much thicker it will be too thick when it cools. Serve as desired, whether hot or cold.