Favorite Rice Pudding - cooking recipe

Ingredients

1 c. River enriched rice (not instant)
1 large (12 oz.) can Carnation evaporated milk
1 qt. hot water
1 c. granulated sugar
1 qt. milk
1 tsp. salt
2 fresh eggs, beaten

Preparation

Use 4-quart heavy cook pot.
Put all ingredients in pot except eggs.
Cook on medium-high until nice and thick, about 1 hour. Stir often so rice does not stick.
After thick, remove from heat and add beaten eggs.
Be fast with the eggs when you stir them into the rice pudding.
Use a wire whisk to blend together and sprinkle top with cinnamon.
Serves 10.