Rich Rice Pudding

4 cups milk, divided

1/2 cup regular rice

1/2 cup raisins

1/4 cup butter

3 beaten eggs

1/3 cup sugar

1 tsp vanilla

1/2 tsp salt

Ground Cinnamon

Light Cream

In a heavy 2 quart saucepan, bring 2 cups milk, rice and raisins to boiling;

reduce heat. Cover; cook over very low heat until rice is tender, about 15 minutes.

Remove from heat; stir in butter until melted. In a large mixing bowl,

combine 2 remaining cups of milk, eggs, sugar, vanilla and salt.

Gradually stir rice mixture into egg mixture. Pour into a 10 x 6 x 2 inch baking dish.

Bake, uncovered, at 325 degrees for 30 minutes. Stir; sprinkle with cinnamon.

Bake until a knife inserted halfway between center and edge comes out clean,

about 20 minutes. Serve warm or chilled with cream. Makes 6 servings.