Ingredients

• 0.5 gallons milk
• 1 cup white sugar
• 1 cup uncooked long-grain white rice
• 3 large eggs , lightly beaten
• 0.25 cups milk
• 2 teaspoons vanilla extract
• 0.25 teaspoons salt
• 0.25 teaspoons ground cinnamon , or to taste

Instructions

1. 1 Combine 1/2 gallon milk, sugar, and rice in a large saucepan over medium-low heat. Simmer, covered, for 1 hour, stirring frequently. Remove the pan from heat and let sit for 10 minutes.
2. 2 Whisk together eggs, 1/4 cup milk, vanilla, and salt in a large bowl until well combined.
3. 3 Stir into rice mixture and return the pan to low heat, stirring constantly, for 2 minutes.
4. 4 Pour pudding into a 9x13-inch dish and cover with plastic wrap, folding back the corners to allow steam to escape. Allow pudding to cool to room temperature.
5. 5 Remove plastic wrap and sprinkle the surface of pudding with cinnamon. Cover tightly with fresh plastic wrap and refrigerate for 8 hours to overnight before serving.
6. 6 Enjoy!

Nutrition per serving