3 cups cooked rice
5 cups egg nog
1 cup milk
2 teaspoon vanilla extract or 2 vanilla pod seeds extracted
1/4 teaspoon ground nutmeg (optional)
1/4 teaspoon ground cinnamon (optional)
1/3 cup raisins
1 cup heavy cream, whipped, for garnishing pudding
Pre-heat oven to 350 degrees.
Over medium heat in a heavy sauce pan, add rice, egg nog, milk, nutmeg, cinnamon and vanilla stirring frequently so the milk doesn’t burn. Bring to a slow simmer for about 20 mins.
Stir in raisins then pour into casserole, baking dish or ramkins and bake for 20 minutes.
Allow to cool slightly before serving.
Top with spoonfuls of whipped cream, dust with a little freshly ground nutmeg or cinnamon if desired.