Rice Pudding

This Recipe is for my Brother-in-law Eric who, like me, looovesss the comfort foods.

Rice Pudding

2 c. cooked rice
2 c. milk
1 can (5 3/4 oz) evaporated milk
1 T. cornstarch
1 t. vanilla
1/4 t. salt
1/2 C. plus 2T. sugar
2 eggs slightly beaten
1/8 t. nutmeg
1/8 t. cinnamon
1/2 c. raisins

In a heavy, 2-3 quart, saucepan scald the milks together. Measure raisins into a strainer and set over boiling water until plump. Combine corn starch, salt and sugar, blend well. Stir into hot milk mixture, cook, stirring constantly, over med. heat until thick and smooth. Add rice; reheat, stirring constantly, to a full boil, remove from heat. Pour a little of the hot mixture in eggs while stirring rapidly. Add egg mixture to hot milk and rice mixture stirring rapidly, return to heat 1 - 2 minutes until thickened. Stir in raisins, vanilla and spices. Makes eight 1/2 C. servings.

I always double this recipe, and I don't add the raisins because my family doesn't like them. I double the cinnamon...or double double if I'm doubling the recipe.