1 1/2 qt. water
1 1/2 c. long grain rice
1 qt. plus 1 c. milk
1/2 c. sugar
3/4 tsp. salt
1 c. raisins
6 tbsp. cornstarch
3 med. eggs
2 tsp. vanilla
Whipped cream (optional)

Bring water to a boil in large saucepan. Add rice, cook until tender. Drain rice and rinse with cold water. Set aside.

Place 1 quart milk, sugar, salt, and raisins in double boiler and heat slowly. Blend cornstarch with remaining cup milk. Beat eggs until light. Add vanilla to eggs, then stir into cornstarch mixture. slowly add cornstarch mixture to milk mixture in double boiler, cooking and stirring until mixture coats spoon, about 30 minutes. Remove from heat and fold in rice. Chill and serve with optional whipped cream.