1 gal. whole milk (do not use low-fat)
1 1/2 c. long-grain white rice (not instant)
1/2 tsp. salt
1 3/4 to 2 c. sugar
3 X-large or 4 lg. eggs
2 tsp. vanilla extract
Cinnamon

In a large, heavy pot, heat milk until very hot but do not allow to boil. Stir in rice and salt and again allow to heat until almost boiling, stirring constantly with a wooden spoon. Reduce heat to simmer and cook one hour, stirring occasionally. If "skin" forms on top, remove it do not stir into pudding. As pudding thickens, reduce heat and stir more often but do not stir up film on bottom of pot. (Use wooden spoon.)

In medium bowl, combine sugar, eggs, and vanilla; beat well. Add a small amount of the hot milk and rice mixture and beat vigorously; return all of egg mixture to milk and stir briskly, again avoiding bottom of pot. Simmer 10 minutes. Pour into very large bowl and sprinkle generously with cinnamon. Chill. Pudding may be eaten warm but it is best when chilled. Makes approximately 12 servings.