Rice Pudding

2 c milk

1 small can (5 1/3 ounces) evaporated milk

1/2 c plus 2 tbsp sugar

2 eggs, slightly beaten

1/4 tsp salt

1 tbsp cornstarch

2 c cooked rice

1/2 c raisins

1/8 tsp nutmeg

1/8 tsp cinnamon

1 tsp vanilla

Place 1 1/2 c of the milk plus the can of evaporated milk and 6 tbsp sugar in the top of a double boiler. Heat together until milk is scalded. In a mixing bowl, whisk eggs together until they are broken apart. Add salt and the remaining 4 tbsp sugar to the eggs and whisk again. Slowly pour egg mixture into scalded milk, stirring constantly with a wire whisk. Allow to cook 15 to 20 minutes, stirring occasionally. In a small bowl mix reserved 1/2 c milk and cornstarch together and slowly pour into milk mixture, stirring constantly until pudding begins to thicken. (Be careful to stir constantly or lumps will form.) Stir thoroughly and allow to cook 10 to 15 more minutes or until cornstarch flavor is gone. Add cooked rice, then allow pudding to cook 7 more minutes. Remove from heat and add raisins, nutmeg, cinnamon, and vanilla. Serves 8. 

Note: If a double boiler is not available, you can place a stainless steel bowl on top of a small saucepan of boiling water, or pudding can be made in a saucepan, but it will need constant care and stirring. It will not need to cook as long if made in a saucepan.