Instructions: Bring 2 quarts water to a boil in a medium saucepan. Remove from heat, and add rice. Let stand for 20 minutes. Rinse rice well, and drain. Bring 3 quarts water to a boil in another saucepan, and add rice. Boil uncovered for 30 minutes or until rice is tender.(Some rice will take considerable less time.) Be careful not to overcool. Drain off excess water. Mix scalded and evaporated milk, sugar, and cinnamon in a medium saucepan. Cook for 45 minutes or until mixture begins to thicken and changes color. Add rice and raisins. Cook for 40 minutes or until pudding thickens. Remove from heat, and stir occasionally until pudding cools thoroughly. To serve, spoon rice pudding onto a platter, and sprinkle with cinnamon. The pudding can be cooked until it is very thick,if desired. It also can be shaped into patties and dipped in beaten eggs and rolled inbread crumbs before frying in oil and butter until light brown. The patties are rolled in cinnamon and sugar before serving. Chanteclairs note - my long grain rice would be mush if cooked that long, and it isnt converted. I would suggest that if you just cooked rice the way you normally do (but more al dente). The long cooking process is to partially caramelize the sugar in the pudding. I suggest you lightly caramelize the sugar before you start - or maybe cheat and use brown sugar. I have had this recipe - prepared the tradtional way - and it was delicious. Something different

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