Rice Pudding!

This recipe was given to me by my Mother-in-law. She has made it several times and raves about it. It sounds really good.

Warm 1/2 gallon of milk on high in the crockpot for one hour (you can make up some powdered milk an use it if you want).
Add 1 cup of rice
1 cup of sugar
(optional - I put in once stick of cinnamon)
and continue to heat on high for 3 hours.
While this is cooking remove 4 eggs from the fridge to bring to room temperature

By this time the rice should be fully cooked and will have absorbed most of the milk

Mix together
4 well beaten room temperature eggs
1/4 cup milk
1/4 teaspoon salt
1 tablespoon vanilla extract

Stir in about 1/2 cup of the cooked rice and milk into the egg mixture to "temper it"
Then while stirring the rest of the cooked rice slowly add the egg mixture.

Keep the crockpot on high and stir until it is nice and thick.

You can eat it right away (after it cools, of course) or pour into a buttered
9x13 glass dish and cover very loosely and let cool.
Then cover and refrigerate. It can be warmed up by the dish full in the microwave.

We serve it with cinnamon sugar and your choice of
milk
cream or
whipped cream (for a special treat we did this as dessert for the missionaries)