Servings: 6 to 8

4 large eggs 4 large eggs
1 cup sugar 1 cup sugar
2 cups milk 2 cups milk
1 cup cream 1 cup cream
2 tsp vanilla extract 2 tsp vanilla extract
1 tsp cinnamon 1 tsp cinnamon
1 tsp nutmeg 1 tsp nutmeg
3 cups leftover cooked rice 3 cups leftover cooked rice
1½ cups raisins 1½ cups raisins

Preheat oven to 375 ° F.  Rub avocado oil or other vegetable oil around the surfaces  of a 4 qt. Pyrex dish.
Beat the eggs and sugar together  in the dish. Slowly pour in the milk and cream and mix well.
Add the remaining ingredients and stir well.
Place the filled Pyrex dish inside a larger, oven-proof dish. Add about 2 inches of water to the larger pan (or enough to fill about halfway up the side of the rice pudding dish).
Bake for 60 to 65 minutes or until the top has just set, or is just slightly jiggly still. Serve warm.

Leftovers store well in the refrigerator for several days. It is good cold or reheated in microwave.  Leftovers store well in the refrigerator for several days. It is good cold or reheated in microwave.