1 c. white rice
1 can evaporated milk
1 1/4 c. sugar
5 c. milk
3 eggs
4 heaping tsp. cornstarch
2 tsp. vanilla
2 c. raisins
Cinnamon, to taste

In large glass or microwaveable bowl, combine 2 cups milk plus canned milk. Add sugar, eggs and cornstarch. Mix with wire whisk. Cook rice as directed, and set aside.

Scald 3 cups milk and add to above mixture, stirring slowly with whisk. Microwave for 8 minutes on high.

Stir. Microwave for 5 minutes on 50% power. Stir. Microwave for 3 minutes on 50% power. Mixture should be creamy. If necessary, microwave for additional 3-5 minutes, until you reach creamy consistency.

Add vanilla, raisins and cooked rice. Stir. Sprinkle with cinnamon. Refrigerate until chilled.