4 cups cooked rice, (can be next day leftover rice) 1 cup sugar 3 eggs beaten 4 cups scalded milk ( I heat up just until I see tiny bubbles on edges of pan) 1 tsp vanilla 1/2 raisins (optional) 1 tap cinnamon 1/2 tsp ground nutmeg

*mix ingredients, except milk together in a large bowl.
Slowly add milk while stirring, to not curdle the eggs.
*grease 9x13 pan. Bake rice pudding at 350 for 25-30 minutes.