Hi Heather,
I've made this for the last 27 years and my mom before me. Hope this helps!

Old Fashioned Creamy Rice Pudding
2 quarts whole milk(low fat or skim won't work in this recipe)
1 cup long grain rice(not instant)
1 cup sugar
1 Tbsp. vanilla extract
raisins, to your taste, also optional
2 eggs, at room temp.
cinnamon

Put milk, rice and sugar in a large pot. Bring to a boil and let simmer til
rice is completely cooked and tender(about 25 minutes but check to make sure
rice is very soft). Beat eggs by hand til blended, take a little milk, rice
mixture from pot and add to eggs(this tempers the eggs), pour the egg mixture
slowly back into pot and stir constantly until the eggs are incorporated into
the milk. Add vanilla and raisins. Continue simmering til pudding starts to
thicken. If gets too thick add a little more milk. Turn into serving bowl,
sprinkle with cinnamon and allow to cool, then refrigerate. Serve plain or with

NOTE: Check pudding often as milk burns and will stick to pot, so I stir
every so often and do not leave unattended.
whipped cream. Enjoy!!