1/2 gallon of milk
1 c. of sugar
1/2 lb. of Carolina long grain rice
1/4 lemon peel
1/4 orange peel
2 cinnamon sticks
1 tbsp. vanilla
2 eggs
1/4 c. milk
Cinnamon and sugar for topping

In a large pot, mix 1/2 gallon of milk, 1 cup of sugar, 1/2 pound of rice, lemon peel, orange peel and cinnamon sticks. Stir well then heat over medium heat until it comes to a boil. Simmer on low heat for approximately 30 minutes or until rice becomes tender and pudding thickens. Remove from heat and remove lemon and orange peel and cinnamon sticks. Beat eggs, vanilla and 1/4 cup of milk in separate bowl. Add a 1/4 cup of hot rice mixture to egg mixture, just to neutralize. Then add all of the egg mixture into hot rice mixture. Stir constantly. Pour pudding into bowl and let it cool to room temperature. Decorate with remaining cinnamon and sugar. Cover and refrigerate.