| 1 | Preheat oven to 350 °F. |
| 2 | Lightly grease the insides of an 8-inch-square glass or ceramic baking dish with about 1 tsp. unsalted butter. |
| 3 | Beat eggs into milk and strain through sieve into mixing bowl. |
| 4 | Stir in all the remaining ingredients except cinnamon or nutmeg and cream. |
| 5 | Pour into buttered baking dish and smooth top until level. |
| 6 | Place baking dish in slightly larger baking pan. |
| 7 | Pour in enough boiling water to come halfway up the sides of baking dish. |
| 8 | Bake in preheated oven for 30 minutes. |
| 9 | Stir pudding gently so that rice and raisins are distributed evenly throughout. |
| 10 | Continue baking for 30 minutes, then stir again. |
| 11 | Carefully smooth top of pudding until level, then sprinkle with cinnamon and/or nutmeg. |
| 12 | Continue baking for 20 minutes or until pudding is set, adding more boiling water to baking pan if needed to maintain level. |
| 13 | Lift pudding from water bath and cool at room temperature. |
| 14 | Serve slightly warm or well chilled. |
| 15 | Sweet cream can be poured over individual protions arranged in saucers. |
