Rice Pudding With Raisins - cooking recipe

Ingredients

2 bags cooked boil-in-bag rice, drained
1/4 tsp. cinnamon
3 1/2 c. milk
2 Tbsp. vanilla extract
9 oz. box raisins, cooked and drained
4 medium or 3 large eggs
1 c. sugar
1 Tbsp. cornstarch
1 (14 oz.) can Eagle Brand sweetened condensed milk
ground nutmeg for topping

Preparation

Place cooked rice and cooked raisins in 9 x 12-inch baking dish.
In large saucepan (preferably Teflon), warm 3 cups of milk. In large mixer bowl beat, with mixer, eggs, sugar, cinnamon and cornstarch with remaining 1/2 cup of milk.
Add condensed milk to this mixture and beat well.
Add entire mixture to warm milk on stove and heat, stirring, until it begins to thicken.
Add vanilla extract.
Pour mixture over rice and raisins and stir well. Sprinkle with nutmeg.
Cool and refrigerate.