½ gallon milk
1 cup white sugar
1 cup uncooked long-grain white rice
3 large eggs eggs, lightly beaten
¼ cup milk
¼ teaspoon salt
2 teaspoons vanilla extract
ground cinnamon to taste
Step 1: In a large saucepan over medium-low heat, combine 1/2 gallon milk, sugar and rice. Simmer, covered, 1 hour, stirring frequently. Remove pan from heat and let rest 10 minutes.
Step 2: In a small bowl, combine eggs, 1/4 cup milk, salt and vanilla. Stir into rice mixture and return pot to low heat, stirring constantly, for 2 minutes. Pour into a 9×13 inch dish and cover with plastic wrap, folding back the corners to allow the steam to escape.
Step 3: When pudding has cooled to room temperature, remove plastic wrap and sprinkle surface of pudding with cinnamon. Cover tightly (with fresh wrap) and refrigerate 8 hours or overnight before serving.