Creamy Rice Pudding

• 2 tablespoons melted butter, and
• margarine
• 12 cup uncooked long-grain rice
• 12 cup sugar
• 12 teaspoon ground nutmeg
• 1 quart milk
• 2 cups half-and-half
• 2 teaspoons vanilla
• 34 cup dark raisin
• cream

1. Soak top and bottom of 3 1/4-quart (3.25 L) clay cooker in water about 15 minutes; drain.
2. Pat dry and brush both sides of cooker with butter.
3. Combine rice, sugar, salt, nutmeg, milk, half-and-half and vanilla in cooker.
4. Place covered cooker in in cold oven.
5. Set oven at 350 degrees F or 180 degrees Celsius Bake 1 hour; stir in raisins.
6. Bake covered, stirring once or twice in the first hour, until pudding is crusty, about 2 hours.
7. Remove cover; bake until top is brown, 8 to 10 minutes.
8. Serve warm or cold; pour cream over each serving.

butter, margarine, longgrain rice, sugar, ground nutmeg, milk, vanilla, dark raisin, cream

Taken from www.food.com/recipe/creamy-rice-pudding-329825 (may not work)