Instructions: In a mixing bowl combine the rice with 1/2 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 2-quart 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.

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