Rice Pudding

1 cup uncooked white rice
2 cups water
2 cups milk
1 small can evaporated milk (approx ¾ cup)
½ cup & 2 Tbsp. sugar
1 Tbsp. corn starch
¼ tsp. salt
2 eggs, beaten
½ tsp. cinnamon
¼ tsp. nutmeg
1 tsp. vanilla
½ cup raisins (optional)

Cook rice with water until tender; set aside.

Heat milk and evaporated milk in small saucepan.

Combine sugar, cornstarch and salt together and add to heated milk. Cook until partially thickened (about 3-5 minutes). Add half of cooked rice to mixture and heat to boiling. When mixture boils, temper the beaten egg before adding to the milk by stirring a bit of the milk into it. Cook until thickened.

Remove from heat and add cinnamon, nutmeg, vanilla, remaining rice & raisins.