Recipe Corner

Mom's Creamy Rice Pudding

By Cheryl Libbert

One-half gallon milk

1 cup sugar

1 tablespoon vanilla

1 cup uncooked white rice

5 eggs, beaten with fork

Cinnamon

Pour milk in Dutch oven or other large pot. Start with a high heat and then turn down and simmer until rice is soft, about one hour. Stir often so rice does not stick or burn.

When rice is thoroughly cooked and soft, add in beaten eggs. Continue to cook and stir often until mixture becomes thickened. Take off heat once thick and add vanilla. Garnish with cinnamon. Good warm or cold.

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