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 –
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