Stir in 4 cups milk, 2 cups half and half, 1 1/2 cups sugar and heat up until steamy (stirring continuously) then reduce to low heat, cover, until mixture looks like thick soup, about 1 hour.

Whisk 2 eggs, 4 egg whites, 1 teaspoon vanilla, and 1/4 teaspoon salt in separate bowl then add to rice mixture. Do not let boil; stir about 1-2 minutes on low heat so temperature reaches 160-170 degrees. Remove from heat, may optionally add 2/3 cup raisins.

Place rice pudding into Tupperware, cover surface with plastic wrap (adds to creaminess and prevents thick surface), cool about an 1 hour.

Sprinkle servings with generous amounts of cinnamon as option.

Makes 3 quarts.

Enjoy!

Submitted by: Debbie Smith