1. Use a fairly big pot and stir with a wooden spoon.

2. Bring milk and 1/2 cup of sugar to boil. Add rice, stir as you pour.

3. Cook on medium heat and keep at a rolling boil, stirring occasionally, for 35 minutes (no less).

4. Add raisins. Stir. Cook for an additional ten minutes. Remove from heat.

5. Stir egg and rest of sugar in a large bowl. Do not beat.

6. Keep adding rice liquid into eggs (about 8 tablespoons) until eggs are warmed.

7. Then pour egg mixture into rice pot and stir slowly.

8. Add vanilla stirring slowly. Pour into pan of your choice at least 9 x 9.

9. Shake cinnamon and sugar together and sprinkle over all or a little nutmeg and sugar.

10. Let cool. To refrigerate cover when cooled or water condenses and drips on pudding or cool in refrigerator and then cover.