1 cup white rice
2 litres (about 2 qts) whole milk
1 cup sugar
4 large eggs
1 teaspoon vanilla extract
3 cups of filtered water
¼ teaspoon grated nutmeg (optional)
cinnamon

1. Mix the milk, sugar and rice to boil and reduce to medium/low heat after boil is achieved. Whisk frequently to avoid burning the milk.

2. In a separate bowl whisk together the eggs and water thoroughly until texture is creamy in consistency.

3. When the rice in instruction “1” is cooked approximately half way, slowly add the egg/water mixture while whisking very quickly.

4. Add vanilla extract and nutmeg (optional). Whisk at less frequent intervals than before as the “custard” begins to reduce and become thicker.

Ideally, remove from heat and place in a separate stainless steel or corningware container when the consistency is half way between “creamy” and “thick”. Place in fridge to cool for 1-2 hours.

5. Sprinkle lightly with cinnamon and serve.

Submitted by: Kenny Hill