Rice Pudding

2 Cups cooked rice
2 Cups milk
2/3 Cup Evaporated Milk
1 Tbsp Cornstarch
1/4 tsp salt
2/3 Cup Sugar
2 eggs
1/2 Cup Raisins
1/8 tsp nutmeg
1/8 tsp cinnamon
1 tsp vanilla

Sift together cornstarch, salt and sugar. Set aside.

Bring Milk and Evaporated Milk to scalding hot in a sauce pan on Med/High heat. (Almost boiling.) Add the sugar mixture into the milk, stir on the heat until thick. Add the Rice and heat until boiling. Remove from heat.

Beat 2 eggs.
Add the rice mixture to the beaten eggs a spoonful at a time until the eggs are warmed up. Then put the egg mixture back in with the rest of the Rice mixture. (This way, you won't overcook the eggs and get egg chunks.)
Add back to the heat and cook 1-2 more minutes on med/high. It should be boiling. Take off heat.

Rinse raisins with water and microwave for 30 seconds to soften them. Add them to the Rice. Then add Nutmeg, cinnamon and vanilla and stir in.

Let Pudding cool. Eat hot or cold. However you like it. You can wait until it's completely cool and add Chocolate chips if you like or not add the Raisins. Yum yum. Recipe from Lion House Cookbook.