Rice Pudding

Ingredients

• 2 c cooked rice

• 2 c milk

• 5.5 oz evaporated milk

• ½ c raisins

• 1 T cornstarch

• ¼ t salt

• ½ c plus 2 T sugar

• 2 eggs, slightly beaten

• ⅛ t nutmeg

• ⅛ t cinnamon

• 1 t vanilla

Preparation

1. In a small saucepan, scald the milks together.

2. Measure raisins into a strainer and set over boiling water just long enough to plump them.

3. In a heavy 2 or 3 qt saucepan combine cornstarch, salt, and sugar, and blend well.

4. Stir in hot milk mixture, stirring constantly over medium heat until thick and smooth.

5. Add rice; reheat to a full boil. Remove from heat.

6. Pour a little of the hot mixture into beaten eggs while stirring rapidly.

7. Return egg mixture to hot milk and rice and stir until thickened (only a minute or two). Remove from heat.

8. Stir in raisins, spices, and vanilla.

9. Chill. Makes 8 ½-cup servings.