6 c. milk
2/3 c. regular white rice
1 c. sugar
2 eggs, beaten
1 can (13 oz.) evaporated milk
Cinnamon for garnish

Place 6 cups milk, rice and sugar in a large saucepan. Cover and heat over medium heat without stirring until it begins to steam, about twenty minutes. (Use a big enough pan so the mixture doesn't boil over). Uncover; stir and lower heat to simmer. Cover loosely and cook for 45 minutes or until rice is tender, stirring frequently. Mix beaten eggs with evaporated milk. Take out a spoonful or two of the rice mixture, add to the eggs, beat thoroughly. Return the egg mixture to the rice mixture gradually, stirring briskly and cook for 5 minutes, stirring until mixture thickens. (Do not let boil). Ladle into a large bowl and sprinkle generously with cinnamon. Chill. Makes 10 servings.