Rice Pudding (Grandma Morgan)

2 cups cooked rice

2 cups milk

1 small can 5 1/3 oz. evaporated milk

½ cup raisins

1 TBS. cornstarch

¼ tsp. salt

½ cup plus 2 TBS. sugar

2 eggs, slightly bean

1/8 tsp. nutmeg (opt.)

1/8 to ¼ tsp. cinnamon

1 tsp. vanilla

In a small saucepan, scald the milks together.  In a heavy 2 or 3 quart saucepan combine cornstarch, salt, and sugar, and blend well.  Stir in hot mixture, stirring constantly over medium heat until thick and smooth.  Add rice; reheat to a full boil.  Remove from heat.  Pour a little of the hot mixture into beaten eggs while stirring rapidly.  Return egg mixture to hot milk and rice and stir until thickened (only a minute or two).  Remove from heat.  Stir in raisins, spices and vanilla.