This easy rice pudding recipe is sure to please your family. The last time I made it, my daughters asked if they could take a Tupperware full home with them. They apologized that they left nothing in the bowl; Its that good! —GE
Note: Keep back one cup milk, sugar, eggs, and vanilla as these ingredients are to be added during the last 15 minutes of cooking. Also, I like to rinse my rice in water before adding it to the pan.
Add milk, butter and rice to 8 quart pan and bring to slow boil. Once boiling, reduce heat to slow boil stirring every few minutes to keep rice from sticking to the bottom of the pan. Cook for 45 minutes, then add sugar, vanilla and the remaining cup of milk with eggs. I like to whip the eggs in the milk and slowly add to pan stirring in to keep the eggs from separating as they are added to the pan. Cook for an additional 15 minutes and taste to make sure the rice is cooked. Remove from heat and let cool for 1 hour, the Pudding will thicken as it cools so don't be alarmed if it seems slightly liquidy. Transfer to large Tupperware bowl and refrigerate.
Serve chilled with cinnamon and whipped cream if you like.