Rice Pudding - cooking recipe

Ingredients

1/2 c. long grain rice
2 c. water
1 c. milk
1 can evaporated milk
1 Tbsp. vanilla extract
2 eggs
1/2 c. sugar

Preparation

Put the rice in the water in the top of a double boiler and cook until water is gone. Scald milk and evaporated milk together. Both milks should equal 2 cups; add
water to make it. Add scalded milks to rice and place over boiling water in the other half of the double boiler. Stir and cover; cook for 30 minutes, until boiling. Add vanilla extract. Make sure to keep the water level in the bottom pan high enough. Beat eggs and 1/2 cup sugar together (eggs at room temperature). Slowly add egg mixture to rice, stirring constantly until it thickens. Pour into pan. Let cool; sprinkle with cinnamon and refrigerate.