Mom’s notes:
I use 3 cans of milk in mine. The more canned milk, the richer the body of
the rice pudding is. (Also more calories) Using 2 is just fine.

I also use 1 1/4 tsp of cinnamon and 3/4 tsp of Nutmeg. I just like more
spices. Especially Nutmeg. However, you can over due on the spices. These
measurements are about right.

If you don’t like as many raisins and you just want a light sprinkling
throughout, cut your raisins to 1/4 cup.

When adding regular milk, this is done to adjust the liquid ratio to the
rice. I estimate at least a cup to 2 cups of milk are added. More if you
like more juice, less if you like more of a ricey, creamy mixture. However,
if you don’t enough liquid, you can get a scorchy, very brown effect.
nasty!

When I bake mine, I set the timer for 25 minutes. At this point, I very
lightly stir the bottom of the pudding. Just enough to move the rice from
the bottom and keep it from scorching. Then I bake it for another 25
minutes. It should have a very light crust with a very slight golden top to
it.

The last one I baked, I tried baking it in a pan(pot) instead of the glass
bowl. After I cooled it, I transferred it carefully to a bowl. Then
refrigerated it. This worked out well. It didn’t scorch at all. The only
difference is it broke up the thin crust the spices make on the top. But I
didn’t mind this. If you want to keep the look and the thin crust
appearance, then cook it in a large bowl, either glass or stainless steel.

This recipe is my Great Grandmother Thorn’s recipe. (GG’s mother) So that
would make it your Great Great Grandmother.