1.) Cook rice following package directions, but use only 3/4 teaspoon salt. Then fluff with a fork and measure out 4 cups (lL). (Do not add more: refrigerate or freeze any remaining rice). Stir sugar with milk, cream, cooked rice, vanilla and cinnamon in a large heavy-bottomed saucepan. Bring to a boil, uncovered, over medium heat, stirring often.

2.) Reduce heat to low and cook, uncovered and stirring frequently, especially as it thickens, for 15 minutes. Then lightly beat eggs and stir in. Continue cooking, stirring often, until mixture thickly coats a spoon and rice is very soft, about 10 more minutes.

3.) Stir in raisins. Enjoy right away while warm. Pudding will keep well, covered and refrigerated, for several days. Tip: Short t grain rice, often labeled Italian-style or Arborio, gives the creamiest texture. Yield: 7 cups about 9 servings. Prep: time: 10 minutes Cooking time: 45 minutes Typed d in MMformat by cjhartlin@msn. Com