1/2 c. seedless raisins
1/4 c. brandy
2 1/2 c. cooked rice
1 c. sugar
1 tsp. vanilla
5 eggs
2 c. milk or half and half
1/8 tsp. salt, cinnamon

Soak raisins in brandy for 1 hour. Combine cooked rice with 1/2 cup of the sugar, the vanilla, raisins and any brandy that has not been absorbed. In another bowl beat together the eggs, milk or half and half, salt and remaining 1/2 cup sugar. Stir in the rice-raisin mixture and pour into a buttered 2 quart baking dish (or into six individual baking dishes). Bake in a preheated 350 degree oven, 40 minutes (25 minutes for individual baking dishes), or until custard is firm and lightly browned. Remove from oven and sprinkle lightly with cinnamon. 6 servings.