This has been a favorite of everyone who has tried it. It is not a baked
version, however, it is a VERY old family recipe. 1 quart milk (I use 1%, my Grandma of course used whole.)

2/3 c. sugar

2/3 c. long grain rice

Mix in pan and and bring to a VERY low boil and immed. turn down to a VERY
low simmer. Cooking time really varies on this but it can simmer a couple of
hours very easily. Add small amounts of milk at the very end if you must. The
trick is to stop cooking it when it ALMOST looks too moist. It really dries out
as it cools.

When rice is desired thickness and completely cooked and fluffy add4 eggs. one at a time

vanilla to taste.

remove from heat immed.

We eat ours warm or cold with a touch of cinnamon or nutmeg and milk on.

I hope you like this.