Cook 1 cup rice and 2 cups water until water is gone. Add 1 quart whole milk and 1 pint Half 'n Half (a total of 6 cups milk). Cook slowly on low heat for 1 hour or more (rice will float to top), stirring occasionally.

Beat 3 eggs, 2/3 cup sugar 1 teaspoon salt and 1 teaspoon vanilla or almond extract. Whisk egg mixture into hot rice mixture. Pour into buttered, 2 1/2 quart bowl.

This pudding may be finished by:

Sprinkle top heavily with cinnamon.

Or cover with meringue of 4 egg whites and 8 tablespoon sugar. Bake at 350 degrees until brown.

Or place pudding in a buttered, 9 x 13-inch, glass dish. Cover with 1 can lemon pie filling. Cover filling with a meringue and brown in oven.