Creamiest Rice Pudding

This cold rice pudding is cooked on the stove, enriched with eggs and vanilla, then refrigerated overnight before serving.

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1/2 gallon milk

1 cup white sugar

1 cup uncooked long-grain white rice

3 eggs, lightly beaten

1/4 cup milk

1/4 teaspoon salt

2 teaspoons vanilla extract

ground cinnamon to taste

In a large saucepan over medium-low heat, combine 1/2 gallon milk, sugar and rice.Simmer, covered, 1 hour, stirring frequently.Remove pan from heat and let rest 10 minutes.

In a small bowl, combine eggs, 1/4 cup milk, salt and vanilla.Stir into rice mixture and return pot to low heat, stirring constantly, for 2 minutes.Pour into a 9x13 inch dish and cover with plastic wrap, folding back the corners to allow the steam to escape.

When pudding has cooled to room temperature, remove plastic wrap and sprinkle surface of pudding with cinnamon.Cover tightly (with fresh wrap) and refrigerate 8 hours or overnight before serving.

Creamiest Rice Pudding

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