1 to 1 1/2 c. rice
1 qt. homogenized milk
1 can evaporated milk
4 eggs, beaten
2 heaping tbsp. cornstarch
1/2 to 3/4 c. sugar
1/2 tsp. cinnamon
1 tsp. vanilla
1/2 c. golden raisins
1/2 c. black raisins
1 sm. container Cool Whip
1/4 c. shredded coconut (optional)

Note: One half of the quart homogenized milk can be substituted by an equal amount of vanilla ice cream converted to liquid form by heating.

1. Boil rice until done. Put raisins in about 5 minutes before rice is cooked. Drain; set aside.

2. Combine the dry ingredients - sugar and cornstarch.

3. Combine the two milks.

4. Slowly add sugar and cornstarch to beaten eggs. Continue beating while slowing adding the 2 milks.

5. Pour all liquid into a double boiler. Turn slowly until the liquid becomes nice and creamy.

6. When done combine with rice and raisins. Stir in vanilla, cinnamon and coconut (optional).

7. Mix well. Set aside; cool. When rice pudding is cool, fold in the container of Cool Whip. Refrigerate.