Rice Pudding

This recipe is adapted from the Lion House Recipes book.

2 cups cooked rice (I use the short grain brown rice that Costco sells)
2 1/4 cups milk (I use vanilla soy milk) (If you want a richer flavor, substitute 1/4 c milk with 1/4 c evaporated milk)
1 T cornstarch
1/4 t salt
1/2 c plus 2 T sugar or other sweetener
2 eggs, slightly beaten
1/8 t nutmeg
1/8 t cinnamon
1 t vanilla
1/2 c raisins

Combine cornstarch, salt, sugar in small bowl and mix well. Scald milk in a saucepan. Slowly add the sugar mixture, stirring continuously until it begins to boil. Add cooked rice, and continue to stir until it begins to boil again. Pour a little of the hot mixture into the beaten eggs while stirring rapidly. Then add it into the mixture in the saucepan and stir until it is thickened (only a couple minutes). Remove from heat. Stir in spices, vanilla, and raisins (I steam my raisins for a few minutes to plump them up a little). Serve hot or cold. We like it so much that I always make a double batch.