One of my family's favorites! A bit time consuming, but SO worth it. Plus it's GLUTEN FREE!
~ Bonnie Blankenship
1/2 Gal Whole Milk
1 C Organic Sugar
1 C Uncooked Long-Grain White Rice
3 Eggs, Beaten
1/4 C Whole Milk
1/4 Tsp Sea Salt
2 Tsp Vanilla
1 Tsp Cinnamon
In a large saucepan combine ½ gallon milk, sugar, and rice over medium-low heat. Simmer, covered for one hour and stir frequently. Remove from heat and let rest for ten minutes.
In separate bowl combine eggs, ¼ cup milk, sea salt, and vanilla. Stir into rice mixture and return to pot on low stirring constantly for two minutes. Pour into 9 x 13 inch dish and cover with plastic wrap letting some steam escape.
Once pudding has cooled to room temperature, sprinkle with cinnamon and cover tightly. Refrigerate overnight.