1 c  Rice
1/2 c  Raisins
1 1/2    Cinnamon sticks
1 c  Sugar
1 tb Grated gingerroot
1 c  Canned coconut cream
2 c  Milk
1/2 ts Vanilla
1/4 c  Unsalted butter
Ground cinnamon

Soak rice and raisins in water to cover 1/2 hour. Bring 2 cups water to
boil in large saucepan. Drain rice and raisins and add to boiling water
with cinnamon sticks and 1/4 cup sugar. Cook over low heat until rice is
tender. Boil gingerroot in 1/2 cup water 5 minutes, strain and blend liquid
with remaining 3/4 cup sugar, coconut cream, milk and vanilla. Add this
mixture with butter to rice. Cover and cook over low heat until milk is
absorbed, stirring every 5 to 10 minutes. Spoon into serving dish or
individual custard cups, sprinkle with cinnamon and chill.