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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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