6 c. milk (2% or whole milk)
1/2 c. raisins (opt.)
3 beaten egg yolks
1/4 tsp. salt
Cinnamon
1 c. long grain white rice
1 c. heavy (whipping) cream
2 tsp. vanilla
1/2 c. sugar

Combine milk and rice in heavy saucepan; bring to a boil. Reduce heat; simmer for 55 minutes. Combine cream, egg yolks, vanilla, salt, sugar and raisins; add to cooked rice mixture. Cook over moderate heat, stirring until thick. Pour into 2 1/2 quart serving dish; sprinkle with cinnamon. Serve warm or cover and store in refrigerator. Yield: 10 servings.