1 lb. Carolina rice
1/2 stick butter
2 1/2 c. gran. sugar
1 1/2 tsp. vanilla extract
1 tbsp. lemon extract
1/2 tsp salt
Rind & juice of 1 orange
1 qt. milk
18-24 jumbo eggs, beaten

Butter 2 9x13 pans or pyrex dish. Cook rice, rinse with hot water and drain. In deep pan, add butter and sugar. Add hot rice, mix well until dissolved. Add salt, vanilla and lemon extracts. Combine orange rind, juice and beaten eggs. Mix well. Then add milk. Mix with rice, Pour into buttered pans. Fill and bake at 350°F for 45-50 mins.