In a large pot, boil 2 cups white long grain rice and 4 cups water until the water evaporates and the rice is moist.

Add 2 quarts milk, bring to a slow boil. Lower the heat to medium low and cook until thick (about 40 minutes). If you like raisins, soak in warm water about 20 minutes, drain and add to the thickened mixture.

Remove from heat, let cool slightly.

In bowl mix gently together 2 cups sugar, 3 eggs, 2 tablespoons vanilla and 1/4 teaspoon salt.

Add small amounts of rice mixture to the egg mixture to bring up the temperature of the eggs slowly. Then add all the egg mixture to the rice pudding in pot. Reheat until bubbly, about 10 minutes, stirring frequently.

Creamy. Top of the stove. From a German lady who ran a delicatessen.