2 c. leftover or cooked rice
3 c. milk
1/4 c. raisins
1 tbsp. vanilla
2 eggs
2 tbsp. brown sugar

Heat together the cooked rice and milk until it comes to a boil. Cook about 3 minutes more until the mix absorbs the milk. Add the raisins. Beat the eggs in a bowl. Add the sugar and vanilla. Continue beating as you add some of the hot liquid from the pot to the egg mixture. Pour over the egg mixture into the pot while stirring constantly. Cook over low heat about 30 seconds or until the custard coats the spoon. Cool.