1/4 tsp salt
1/2+ tsp cinnamon
2 cups milk
3 eggs
2 Tbs corn starch
2 cups cooked rice
1/2 tsp vanilla
1/2 cup raisins (optional)
In a large (3 qt) microwave-safe container, stir in the sugar, salt, cinnamon, raisins, and milk. Microwave on HIGH for 2 minutes or until mixture boils.
In a smaller bowl, beat the eggs with the corn starch and blend in a small amount of the hot mixture into the eggs, beating well. (This will prevent the eggs from curdling). Return to the large container add cooked rice and blend well.
Microwave on HIGH 2 minutes, or until mixture bubbles around the edge, stirring once. Stir in vanilla and transfer to serving dish; sprinkle with cinnamon and sugar, if desired. Cool - pudding will thicken as it cools.
