Instructions: Directions: Place 2 3/4 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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