• Cooking Time: 45 minutes
• Servings: 15-20
• Preparation Time: less than 5 minutes
• One half gallon of whole milk
• 1 cup of Carolina long grain rice
• 1 cup of sugar
• 2 eggs
• 1 tsp. vanilla

1. Put milk in a saucepan and add rice and half the sugar and cook (stirring constantly) on low flame for 40-45 minutes until rice is done. Cool this mixture on the counter as you need to add the eggs and you don't want to scramble them.
3. In a small bowl, beat 2 eggs, the rest of the sugar, and vanilla. Whisk into the cooked rice a little at a time, and allow it to come to a bubble on the stove (low heat). When bubbling, it may appear to be too thin, resist the temptation to do anything, as it will thicken when it cools.
5. Sprinkle cinnamon on top, cover and refrigerate.
6. We love you Rosie, and will always keep you in our hearts.

Nanna Rosie just passed away this week - my son's friend Chuck said "God is going to be so happy eating Nanna Rosie's Rice Pudding in heaven!" So sweet. She gave me this recipe a few years back, and I'm so grateful to have it. I have a little left that she made for my son John, and I am freezing it to keep her memory forever in my home.