Rice Pudding

½ lb. River Rice (or Goya white rice)

1 qt. milk

1 pint half/half cream

3 pints water

¼ lb. butter

Dash of salt 

Boil above together for ½ hour

Beat the following together until frothy –

6 eggs

2 ½ C sugar

Vanilla (shot glass)

Add vanilla continually while beating eggs and sugar. Add to boiling rice and milk while stirring briskly.  Bring to a boil. Stop cooking. Let cool while stirring occasionally. When cooled, place in a serving bowl and sprinkle with cinnamon & cool in refrigerator.

Large recipe, suggest cutting in half at least.

From Bill Mitchell, submitted by Lisa Pappas