1/3 c. of water
Dash of salt
1/3 c. of long grain rice
3/4 c. of sugar
4 tbsp. butter
2 eggs
1 tsp. vanilla extract
Powdered cinnamon
1 qt. milk

Bring water to a boil in small covered saucepan, then add water and rice (4 minutes). Then remove heat cover.

Rinse large pot with boiling water and milk. Add parboiled rice and stir. Lower heat and simmer until rice is soft and tender, stirring often to make sure rice doesn't stick.

When rice has cooked, slowly add sugar, mixing gelatin until sugar completely dissolves. Remove pot from heat and add butter if you wish, and stir. Allow to cool for 20 minutes at room temperature.

Beat eggs well and stir 1 cup of cooled rice mixture into them. Pour into the big pot and place over low heat. Stir continually until pudding becomes golden and creamy. Add vanilla. Stir in an remove from heat.

Pour pudding into serving dishes. Sprinkle lightly with cinnamon. Chill in refrigerator. Chill in refrigerator before serving.