Rice Pudding - Lion House

2 cups cooked rice
2 cups milk
l small can (5 ounces) evaporated milk
1/2 cup raisins
1 tablespoon cornstarch
1/4 teaspoon salt
1/2 cup plus 2 tablespoons sugar
2 eggs, slightly beaten
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
1 teaspoon vanilla

Measure raisins and put into a bowl with very hot water to soften while the rice pudding is being made.
In a small saucepan, scald the milks together.
In a medium sized pan, 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.