2 cups cooked rice
2 cups milk
1 large can evaporated milk
½ cup raisins
2 Tbsp.cornstarch
¼ tsp. salt
½ cup plus 2 Tbsp. sugar
2 eggs, slightly beaten
⅛ tsp. nutmeg
⅛ tsp. cinnamon
1 tsp. vanilla
In heavy 2 or 3-quart saucepan, combine cornstarch, salt, and sugar and blend well. Add milks, 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. Remove from heat. Stir in raisins, spices, and vanilla. Chill. Makes eight ½-cup servings.