1/2	Cup	Rice (preferably short grain)
1	Cup	Boiling water
1/3	Cup	Sugar
1	Tsp.	Cornstarch
1	Pinch	Salt
4	Cups	Milk
1	Cup	Cream
1/2	Cup	Raisins
2	Egg	Yolks
1	Tsp.	Pure vanilla extract
2	Tbsp.	Butter
1	Tbsp.	Cinnamon
1	Dash	Nutmeg to taste

Combine rice with boiling water in a medium saucepan. Cover. Simmer gently 15 minutes or until water is absorbed. Combine sugar with cornstarch and salt. Whisk in 1 cup of milk. Stir until smooth. Add sugar mixture along with remaining milk and cream to the saucepan with the rice. Combine well. Add nutmeg and raisins. Stirring steadily, bring to a boil. Cover, reduce heat to the barest simmer, stir occasionally. Cook 1 to 1 1/2 hours or until mixture is no longer liquidy but very creamy. Beat egg yolks. Remove pudding from heat. Whisk a little of the pudding into the yolks. Add yolk mixture to rest of pudding. Cook 1 minute. Remove from heat again, stir in vanilla and butter. Transfer to an attractive serving bowl and sprinkle top with cinnamon. Serve hot or cold.