Rice Pudding

2/3 cup uncooked regular rice
1 1/3 cups water
2 eggs
½ cup sugar
½ cup raisins
2 cups milk
½ teaspoon vanilla
¼ teaspoon salt
½ teaspoon cinnamon

Heat rice and water to boiling, stirring once or twice; reduce heat. Cover and simmer 14 minutes. (Do not lift cover or stir.) All water should be absorbed.

Heat oven to 325°F. Beat eggs in ungreased 1 ½ quart (or litre) casserole. Stir in sugar, raisins, milk, vanilla, salt, cinnamon and rice; Bake uncovered, stirring occasionally, 50 to 60 minutes. Refrigerate any remaining pudding.

Note: 2 cups cooked rice can replace the rice and water.