Rice Pudding

2 cups cooked rice
3 large eggs
1/2 cup sugar
1/2 cup raisins
3 cups whole milk
1 tsp vanilla
1/4 tsp almond extract
1/4 tsp salt
ground cinnamon

1. To cook rice: heat 1/2 cup long grain rice and 1 cup water to rolling boil stirring to not burn rice. Reduce heat to low, cover and simmer 15 minutes, not lifting lid.

Heat oven to 325*. Beat eggs in 2 qt casserole dish. Add sugar, raisins, milk, salt, vanilla and cooked rice. Sprinkle top with cinnamon. Bake uncovered for 50 minutes stirring every 15 minutes. (When done, top of pudding will be very wet and not set.) Stir well, let stand 15 minutes, then cover and refrigerate for 3+ hours.