1 Put the cornstarch in a 1-quart microwave-glass measuring cup. Slowly whisk in V3 cup of milk until smooth. Add the egg yolks, sugar, and salt, and whisk until well blended. Add the remaining 2 cups of milk and grate a little nutmeg over the top. Whisk until blended.

2 Cover the cup with plastic wrap, turning back a fold over the pouring spout. Microwave the pudding on High (100 percent) power for 3 minutes. Whisk until smooth.

3 Cover the cup again, turning back a fold over the pouring spout, and microwave on High (100 percent) power for 2 to 5 minutes, whisking every 60 seconds until the mixture starts to bubble around the edges. Whisk until smooth.

4 Cover the cup again, turning back a fold over the pouring spout, and microwave on High (100 percent) power for 30 seconds to 11/2 minutes, until the mixture comes to a full boil. Note that the pudding will be very thick at first; after it boils its consistency will thin a little.

5 Strain the pudding through a fine-meshed sieve into a noncorrosive metal 21/2-quart bowl. Push the pudding through the sieve with a rubber spatula. Stir in the rice and raisins.

6 Set the bowl over a larger bowl containing ice and ice water for 5 to 10 minutes, stirring frequently, until the pudding is cold and starts to thicken. Remove the bowl from the larger bowl of ice water. Stir in the vanilla extract.

7 Spoon the pudding into six 6-ounce dessert glasses or custard cups. Cover and refrigerate for about 1 hour, or until completely chilled and set. Just before serving, garnish the top of each pudding with a light sprinkling of ground cinnamon.

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