Rinse brown rice in cold water and drain well.

Combine the rice and 6 cups of water in a small saucepan and bring to a boil, covered.

Reduce heat and simmer until water level drops to the top of the rice.

Remove from heat and let stand for 20 minutes.

In a separate, cold stainless or enamel saucepan, whisk together 1 cup evaporated skim milk, 2 cups skim milk, 1/4 cup sugar, 1/4 cup golden raisins, and 3 Tbsp. cornstarch.

Place the saucepan over low heat and bring to a slow boil, stirring continuously to prevent browning on the bottom.

Boil for 1 minute, stirring constantly.

Remove from heat and fold in the cooked brown rice.

Spoon the pudding into individual cups.

Garnish each cup with grated nutmeg.

Chill in the refrigerator for at least 1 hour before serving.