In a large nonstick saucepan, bring the milk and rice to a boil, stirring as needed. Immediately reduce the heat and simmer, uncovered, to thicken, about 5 minutes. Stir occasionally so it won't
stick on the bottom.
In a small bowl, lightly beat the eggs. Add cornstarch and water. Stir to blend until smooth. Add to the rice on the stove and cook, stirring constantly, until mixture thickens — 2-3 minutes.
Remove from heat. Add sugar, cinnamon, vanilla and nutmeg. Divide into 4 small bowls. Serve warm or refrigerate and serve cold.
1 g Dietary Fiber; 180 Calories; 2 g Fat; 32 g Carb)