Ingredients:
1/2 gallon of milk
1 cup white sugar
1 cup uncooked long grain white rice
3 eggs, slightly beaten
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1/4 cup milk
1/4 teaspoon salt
2 teaspoons vanilla
cinnamon to taste (optional)
Directions:
- In a large saucepan over medium heat, combine 1/2 gallon milk, sugar and rice. Heat until it gets very hot (not boiling yet), while stirring frequently. Simmer, covered, 1 hour, at medium low heat, stirring frequently. It should be boiling slowly during that time.
- In a small bowl, remove 1/2 cup of the rice/milk mixture (let it cool for about 5 minutes), add the eggs, 1/4 cup milk, salt and vanilla. Mix the egg mixture well then stir into rice mixture and return pot to low heat, stirring constantly, for 5 minutes (or until it's the thickness you desire). It will need to be stirred constantly! Pour into a bowl or a 9x13 pan and cover with plastic wrap.
- When pudding has cooled to room temperature, remove plastic wrap and sprinkle surface of pudding with cinnamon (optional). Cover tightly (with fresh wrap) and refrigerate 8 hours or overnight before serving.
* You don't need to wait for the pudding to cool to eat it. I love to eat it while it's still warm.
* It will not get thicker if you let it cool.
* I enjoy eating it with crushed up frozen berries like blueberries, raspberries, blackberries...yummy!
