Recipe - Wakefield Rice Pudding

3 qt Milk
1 pt Heavy cream
1 1/3 cup Short grain rice
One half Stick butter
1 cup Sugar
Three fourths cup Raisins
3 lg Eggs
Cinnamon

Directions: Place 2 Three fourths qt. of the milk and the heavy cream in a large pot
and bring to a slow boil, stirring constantly. When small bubbles appear,
add the rice, butter, sugar and raisins. Allow to simmer, stirring the
mixture often for 1 hour until the rice is tender and puffed. In a blender,
beat the eggs. While the blender is running, slowly add the remaining 1/4
qt. of milk to the eggs. Gradually add the egg mixture to the cooked rice
and stir constantly over low heat until thick. Ladle pudding into dessert
dishes and garnish with cinnamon.

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