Its probably a great recipe as it is but like everyone else, I had to put my own twist on it and I love, love, loved it. I doubled and used 2, 12 oz cans of skimmed evaporated milk and 1/2 cup of 2% milk. In cooking this on my glass electric stove top, I remembered why I baked rice pudding because I was starting to scorch it which is really easy for me to do and especially with electricity. So I put the doubled batch in the large glass mixing bowl that pampered chef makes and microwaved it for seven minutes(but that was after it was already warm-make take twice as long), put the eggs and 1/2 cup milk in and microed for 2 min more then finished it up. The mixture came up over the top of the bowl when microwaving but it didn't boil over. If it looks like its going to go over, then take it out and stir it down. I used sticky rice-a short grain with a really good flavor. I don't think you can get it in regular stores but got mine in an Asian market by just asking for "sticky" rice. It works really great with this recipe. Used cinnamon and nutmeg to taste. Used reg dark raisins but just one cup. If you don't use raisins, you might want to put a little more sugar in because a lot of the sweetness comes from the raisins. The vanilla is a must. I'm going to try brown rice next time.
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Its probably a great recipe as it is but like everyone else, I had to put my own twist on it...