2 c. cooked rice
2 c. milk
1 sm. can evaporated milk
1/2 c. raisins
1 tbsp. cornstarch
1/4 tsp. salt
1/2 c. plus 2 tbsp. sugar
2 eggs, slightly beaten
1/8 tsp. nutmeg
1/8 tsp. cinnamon
1 tsp. vanilla

In small saucepan scald milks together. Measure raisins into a strainer and set over boiling water long enough to plump them. In heavy 2 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 2). Remove from heat. Stir in raisins, spices and vanilla. Chill.