2 1/2 c  Cooked rice
1 c  Sugar
1 ts Vanilla
1/2 c  Seedless raisins
1/4 c  Cognac
5    Eggs
2 c  Rich milk or light cream
1/8 ts Salt
Cinnamon

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.