Rice Pudding

Creamy R2-3 c. cooked rice (brown or white will do--whatever day old rice you have around will work)
1 1/2 t. nutmeg
3/4-1 c. sugar (depending how sweet you like it)
2 t. vanilla extract
1/2 t. salt
1 1/2 t. cinnamon
1 c. raisins (optional)
2 eggs
4 c. water
1 c. dry non instant powdered milk
In a saucepan, combine the sugar, nutmeg, cinnamon, and powdered milk together until combined. Add the 4 c. of hot water (from the tap) to the pan and bring mixture to a low boil on medium heat. Do not boil on a high temperature or you could burn the mixture. Simmer on low for 5-10 minutes or until mixture begins to chicken. Once the mixture is combined, add the cooked rice to the pan and stir. In a small bowl, beat the eggs and then slowly temper the eggs with some of the hot rice mixture. Once the eggs have been warmed through,a dd them to the rice pudding and mix continually for another 3-5 minutes. The eggs will thicken the pudding as you continue to simmer. Once the pudding is to your desired thickness, you can serve warm or cold with whipped cream. Garnish with a dash of nutmeg.