This recipe has been in the family for at least a hundred years. It's easy to fix, doesn't take many ingredients, and tastes really good hot or cold.
 | 2 quarts milk (can use reconstituted powdered milk)
| 1 cup sugar
| 1/2 teaspoon salt
| 1 cup white rice
| (maybe 1 1/4 depending on the type of rice)
| 4-5 eggs (or equivalent powdered eggs)
| 1 tablespoon vanilla
| |
Beat eggs.
Take rice off the heat and quickly stir in the eggs. If it doesn't immediately thicken up, reheat until it does thicken. This should happen before it boils.
Pour it all into a bowl, then add vanilla. Let sit for 20 minutes. Serve hot or cold.
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Revised: 20 Mar 97