Recipe - Rice Custard Pudding

2 One half cup Cooked rice
1 cup Sugar
1 teaspoon Vanilla
One half cup Seedless raisins
One fourth cup Cognac
5 Eggs
2 cup Rich milk or light cream
1/8 teaspoon Salt
Cinnamon

In a mixing bowl combine the rice with One half cup of sugar, the vanilla,
& the raisins, which have been soaked 1 hour in the Cognac. Add any
remaining Cognac. In another bowl beat together the eggs, milk or
cream, salt & remaining sugar. Stir in the rice & raisin mixture &
pour the combined ingredients into a buttered 2quart baking dish or
into 6 individual baking dishes. Bake at 350 degrees 40 minutes (25
minutes for individual servings), or until the custard is firm &
lightly browned. Remove from the oven & sprinkle lightly with
cinnamon. Serve the pudding slightly chilled with heavy cream, liquid
or whipped.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip