Creamy Rice Pudding

2 cups cooked rice
2 1/2 cups milk
1/4 cup raisins
2 eggs beaten
3 tablespoons sugar
1/2 teaspoon vanilla
1/8 teaspoon salt
1/8 teaspoon ground cinnamon (optional)

Combine rice, milk & raisins in saucepan. Bring just to boiling over medium heat, stirring occasionally. Lower heat to medium-low. Cover with lid slightly ajar. Simmer 25-35 minutes, stirring occasionally, until rice is very soft & mixture is thickened.
Beat together the eggs, sugar, vanilla, salt & cinnamon in a bowl. Stir in a little of the hot rice mixture into the egg mixture and then stir it all slowly into the rice mixture. (So the hot mixture won't cook the egg) Cook 2 minutes, stirring constantly. Cool to room temperature and place in a bowl. Refrigerate until chilled.

Notes: Also good with cinnamon sprinkled on top instead of in it . I like it with no cinnamon and with maple syrup on top!