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Rice Pudding Ice Cream

1 cup cooked rice
3/4 cup granulated sugar
1/2 cup seedless raisins
1/8 teaspoon salt
3 cups milk
2 large eggs, beaten
2 cups heavy cream
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon

1. Combine rice, sugar, raisins, salt, milk and eggs in large saucepan. Cook over low heat until mixture just begins to bubble, stirring constantly; cool. Add cream, vanilla and cinnamon.
2. Prepare ice cream freezer according to manufacturer's directions. Pour mixture into freezer can; freeze as directed.

Makes 8 servings.

Recipe provided courtesy of the USA Rice Federation.