A tiwist on an old desert

My Grand Maman used to make this recipe on the farm. It was easy and cheap because there were always milk and eggs and raisins and rice were inexpensive. It can also be done in a larger batch to feed a family of 11. I've completely changed the recipe but the rice and milk remain the same (must try with almond milk though!). There's actually no recipe for the rice pudding that I make because it's a dum dee dum (my dad's words for a recipe that I am making up as I go along). Here's my best shot at writing it out.

2 eggs at room temperature
1 cup brown rice
2 cups water
pinch of salt
2 cups milk
1 tsp cinnamon
itty bitty pinch nutmeg (freshly ground if possible)
1 tablespoon honey (or more to taste)
1/2 cup raisins (other dried fruit can be used... apples, cherries, prunes, apricots
1 tsp vanilla

Remove eggs from fridge and let them warm to room temperature.
Get a pot. A large one if you're an enthusiastic aka messy cook (like me) or a medium one if you're neat and tidy.
Measure out 1 cup of brown rice, 2 cups of water and a pinch of salt (Himalayan salt is wonderful in this. It's also better for you.)
Bring water, rice and salt to a boil then bring down to LOW heat. Let cook until all water is absorbed (size of pot makes a difference in cooking times so just keep an eye on it).
Once water is fully absorbed into brown rice, add 2 cups milk (and a glug of cream if you're making this for desert or want to make it fancier). Turn the heat up to the max.
Add a teaspoon of cinnamon (a heaping one if you like cinnamon) and a itty bitty pinch of nutmeg (freshly ground if you can) to your rice/milk mixture. Add a tablespoon of honey (the original recipe calls for plain white sugar so that works as well) and mix until honey is dissolved.
Cover and stay near your pot because if this boils over it's an epic mess! Once it's starts to boil, bring down to the lowest temperature. Simmer for about 15 to 20 minutes.
There will still be some liquid left but it will start to look thicker. If it is not yet at this stage, keep cookin'.
Remove from heat. Add 1/2 cup dried fruit and 1 tsp vanilla and stir.
In a separate bowl beat eggs until slightly fluffy (before soft peak stage). With the egg beater going, add a spoon full of pre-rice pudding to the egg mixture. Do this again a couple more times so that the egg mixture is warm. Fold in egg mixture to rest of rice pudding.
Enjoy warm or cold. Keeps refrigerated for up to a week.

I thought I'd post this here because... well I won't lose it now! And it's delicious! So anyone who would like to try this recipe, feel free. Feedback would be welcome.