1 c. raw rice
1 qt. milk
1 c. sugar (heaping)
2 eggs
2 tsp. cornstarch (heaping)
1 can evaporated milk
1 tsp. vanilla

Cook rice in 2 1/2 cups water until dry, about 30 minutes. Scald milk in another pan; add sugar. In another container, place eggs, cornstarch, and evaporated milk; mix well. Add to heated milk and sugar. Stir continuously; when mixture starts to boil lightly, remove from stove. Add rice and vanilla. Place in large bowl. If desired, sprinkle cinnamon on top. Yield: 20 servings.