Creamist Rice Pudding

Ingredients:
1/2 gallon of milk
1 cup white sugar
1 cup uncooked long grain white rice
3 eggs, slightly beaten
----------
1/4 cup milk
1/4 teaspoon salt
2 teaspoons vanilla
cinnamon to taste (optional)

Directions:

1. 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.
2. 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.
3. 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.

Hints:
* 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!