6 c. milk
3/4 c. long grain rice
1 c. whipping cream
3/4 c. sugar
4 egg yolks, beaten
2 tsp. vanilla
Pinch of salt

Rinse large saucepan with cold water; do not dry. Pour in milk and bring to a boil over medium heat. Stir in rice and return to a boil. Reduce heat to very low and simmer uncovered, stirring occasionally until rice is tender, about 45 minutes.

Meanwhile, in small bowl, combine cream, sugar, egg yolks, vanilla and salt. When rice is tender, stir in cream mixture until completely combined; bring to a boil. Remove from heat and pour into a 2-quart serving dish. Refrigerate at least 4 hours. Makes 6 cups. Serve with raspberry sauce.

RASPBERRY SAUCE:

1/2 c. sugar
1 tbsp. cornstarch
2 (10 oz.) pkg. frozen raspberries, in syrup, thawed

In small saucepan, combine dry ingredients; mix well. Stir in raspberries with syrup. Cook and stir over medium heat until mixture comes to a boil. Reduce heat and simmer 1 minute longer. Sieve to remove seeds. Cool to room temperature. This keeps several weeks covered and stored in refrigerator.