Rice Pudding - cooking recipe

Ingredients

2 c. cooked rice
2 c. milk
1 small (5.3 oz.) can evaporated milk or cream
1 Tbsp. cornstarch
1/4 tsp. salt
1/2 c. plus 2 Tbsp. sugar
2 eggs, slightly beaten
1/8 tsp. nutmeg
1/8 tsp. cinnamon
1 tsp. vanilla

Preparation

In a heavy saucepan, scald the milks together.
Combine cornstarch, salt and sugar.
Stir into hot milk 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.
Stir until thickened (only a minute or two).
Remove from heat.
Stir in spices and vanilla.
Chill. Makes 8 (1/2 cup) servings.
Raisins can be added.