Categories: Desserts 
      Yield: 8 servings 
  
      3    Eggs; well beaten                   1 ds Cinnamon 
    1/2 c  Sugar                               1 ds Nutmeg 
    1/2 ts Salt; optional                    3/4 c  Currants; or raisins 
      1 c  Half and half; scalded          1 1/4 c  Rice; cooked/cooled 
      1 c  Sour cream                          1    Nutmeg; fresh grated 
    1/4 c  Lemon juice; fresh squeezed     
  
  Preheat oven to 325 degrees F. 
   Mix the well-beaten egg with the sugar and salt. Add one-half of scalded 
  half and half in a very fine stream, stirring vigorously all the while. Mix 
  the sour cream into the remaining half and half, and stir into the first 
  mixture, along with the lemon juice. 
   Add the rice, currants (or raisins), and nutmeg. Mix together well. Pour 
  the mixture into a buttered casserole, and set it in a shallow pan. Pour 
  hot water into the pan, so that it comes about half-way up the side of the 
  casserole. Grate the fresh nutmeg on top of the custard. 
   Bake 1 1/2 hours, or until the custard is set and turning golden on top. 
  Just for you, Dee...enjoy! 
   
     Source: Barb Day, original 
   
     Barbara Day, Prodigy Food & Wine Board