Ruth'S Rice Pudding - cooking recipe

Ingredients

6 c. milk
1/2 c. canned milk
dash of salt
1/2 Tbsp. cornstarch
3/4 c. rice
2/3 c. sugar
3 eggs, well beaten
1 tsp. vanilla

Preparation

Combine milk and rice in deep heavy pan.
Simmer 45 minutes or until rice is done.
Stir frequently.
Mix in bowl canned milk, sugar, salt, eggs, cornstarch and vanilla.
Set aside until rice is done.
Combine above two parts and bring to a boil.
Remove from heat and let cool.
Refrigerate.
Texture should be creamy and fluffy.
Milk can be added during serving if too thick. Sprinkle with cinnamon before serving.