Lion House Rice Pudding

2 cups cooked rice

2 cups milk

1 small can evaporated milk

1/2 cup raisins

1 T cornstarch

1/4 tsp. salt

1/2 cup and 2 T sugar

2 eggs, beaten

1/8 tsp. nutmeg

1/8 tsp. cinnamon

1 tsp. vanilla

 

Scald milks together.  Set raisins in a strainer over boiling water to plump.  In a saucepan, combine cornstarch, salt and sugar.  Stir in hot milk to cook, stirring constantly until thick and smooth.  Add rice, reheat to a full boil.  Stir in eggs a little at a time, stirring rapidly.  Return mixture and stir.  Add raisins, spices and vanilla.  Chill.