Slowly pour rice into rapidly boiling, slightly salted water in a large pot. Do Not Stir! Cover tightly and cook exactly seven minutes, at which time all the water will be absorbed and the rice will be slightly undone.

Add the milk and butter; stir a little. Bring to a boil, cover and cook slowly over a low flame for one hour.

Meanwhile, beat eggs; add 1/2 up sugar, raisins and vanilla. Pour the mixture into the rice, stiring slowly until the rice starts to thicken.

Serve hot, warm or cold with a mixture of the cinnamon and remaining sugar sprinkled lightly and evenly over the top.

Margie's Notes: As printed the pudding comes out very sweet, and with too many raisins for my taste. So I change the rice from 1/2 cup to 1 cup, and change the water to 2 cups. This of course changes the servings to more, but with Gary around, it all goes anyway.

From the Kitchen of: Gary & Margie Hartford, Eugene, Or (1:152/19) Taken