Rice Pudding

2 cups cooked rice (I use what I have leftover between 2-3 cups)
1 1/3 cups milk (I use 1% and it works fine)
1 11oz. can evaporated milk
1/2 cup raisins
1 TBS cornstarch
1/4 tsp salt
1/2 cup sugar
2 eggs slightly beaten
1/8 tsp nutmeg
1/8 tsp cinnamon
1 tsp vanilla

In a small saucepan, scald the milks together. Measure raisins into a strainer and set over boiling water just long enough to plump them. In a heavy 2 or 3 quart saucepan combine cornstarch, salt and sugar and blend well. Stir in hot milk mixture, stirring constantly over medium heat until thick and smooth. Add rice; reheat to a full boil. Remove from heat. Pour a little of the hot mixture into beaten eggs while stirring rapidly. Return egg mixture to hot milk and rice and stir until thickened (only a minute or two). Remove from heat. Stir in raisins, spices, and vanilla. Chill. Makes eight 1/2 cup servings. This pudding will thicken more as it cools. Sometimes I add about 1/2 cup coolwhip after it is cooled or if it's too thick add a little more milk. Bob and Taylor LOVE this!

Judy Cash