1 gal. milk
1 (1 lb.) box River rice
1 pt. vanilla ice cream
3 c. sugar
4 eggs
3 tsp. vanilla

In large pot, pour milk, add rice, ice cream and cook over a medium heat until rice is almost done, stirring frequently. Beat eggs and sugar together in about an 8-cup bowl and set aside until rice is cooked. To this sugar-egg mixture, when rice is ready, add about 4 cups hot rice mixture and stir until blended well. Add this back into the pot and cook until rice is completely done. Remove from heat and add vanilla. Pour all into a shallow pan (at least 11 x 13 inches). Sprinkle with cinnamon. Allow to cool without refrigeration. When cool, cover and refrigerate.