This creamy rice pudding is more liquid than most. Keeps covered in the refrigerator for up to 5 days.

FOR 6 SERVINGS:

1 c. water
1/2 c. long-grain white rice (not converted)
1/8 tsp. salt
1 qt. milk
1 c. half & half
1 c. granulated sugar
2 lg. eggs
1 tbsp. vanilla extract

FOR 24 SERVINGS:

5 c. water
2 1/2 c. long-grain white rice (not converted)
1/4 tsp. salt
3 qt. milk
3 c. half & half
3 c. granulated sugar
6 lg. eggs
3 tbsp. vanilla extract

For garnish: ground cinnamon.

For 6 Servings: Bring water to a boil in a saucepan. Add rice and salt. Reduce heat, cover and cook 10 to 15 minutes until water is absorbed and rice is almost tender.

Meanwhile heat milk, half and half and sugar in a heavy 2 to 3 quart pot over medium heat, stirring occasionally, until just boiling. Add rice and cook 10 to 15 minutes, stirring until tender. Remove from heat.