Rice Pudding Recipe

3 mugs milk
1 cup white sugar
1 cup uncooked white rice
3 free range white eggs
1/4 cup milk,less fat
A pinch of salt
2 teaspoons vanilla extract
In a large saucepan over medium-low heat, combine 3 mugs milk, sugar and rice. Simmer, covered, 1 hour, stirring frequently.

In a small bowl, combine eggs, milk, salt and vanilla. Add into the rice mixture and stir constantly for 2 minutes in low heat. Pour into a 9×13 inch dish and cover with plastic wrap.

When pudding has cooled to room temperature, remove plastic wrap and cover tightly (with fresh wrap) and refrigerate overnight before serving.

Enjoy!