1 c. rice
1/2 c. raisins
1 1/2 sticks cinnamon
1 c. sugar
1 tbsp. grated gingerroot
1 c. canned coconut cream
2 c. milk
1/2 tsp. vanilla
1/4 c. unsalted butter
Ground cinnamon

Soak rice and raisins in water to cover 1/2 hour. Bring 2 cups water to boil in large saucepan. Drain rice and raisins and add to boiling water with cinnamon sticks and 1/4 cup sugar. Cook over low heat until rice is tender. Boil gingerroot in 1/2 cup water 5 minutes, strain and blend liquid with remaining 3/4 cup sugar, coconut cream, milk and vanilla. Add this mixture with butter to rice. Cover and cook over low heat until milk is absorbed, stirring every 5 to 10 minutes. Spoon into serving dish or individual custard cups, sprinkle with cinnamon and chill.