1 bag Success® White Rice
2 cups milk
1/2 tsp vanilla extract
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/2 cup sugar
1/4 cup raisins
1/2 cup miniature marshmallows (optional)

Cooking Directions:

Prepare rice according to package directions.  Crack eggs in a large mixing bowl and beat with a fork. Set aside.

In a saucepan, combine cooked rice, milk, vanilla, cinnamon, nutmeg, sugar and raisins. Stir to blend. Put pan on stove burner and heat on medium until mixture comes to a gentle boil -- about 3 minutes, stirring constantly. Reduce heat to low and continue to cook until raisins are plump -- about 5 minutes, stir occasionally. Remove pan from heat. Carefully, pour hot rice mixture into beaten eggs -- a little at a time -- stirring well after each addition so that eggs will not "scramble." Keep adding rice mixture and stirring well until all liquid is added to eggs. Return to stove on medium heat.  Stirring constantly, bring to a slow simmer.  Remove from heat and continue to stir one more minute.

Cool mixture for 10 minutes at room temperature. Garnish with mini-marshmallows, if desired.  Pudding may be eaten warm or you may cover tightly with plastic wrap and chill in refrigerator for 1 hour before serving.