Rice Pudding

In a large pot combine:
9 cups milk
½ tsp. salt
1, ½ cups sugar
½ stick butter
1 cup long grain white rice
Stir and allow it to come just to a boil and reduce heat immediately to med. low.

In a blender or food processor combine:
3 eggs slightly beaten
2 heaping tsp. corn starch
2 tsp. vanilla (I use Mexican vanilla when I have it)
1 cup of milk

Process on high and set aside.
Let pudding simmer for an hour stirring occasionally or until rice is tender.
Turn off heat and add egg and milk mixture and stir till thickened.
(Optional: At this time you can add raisons if you like.)
Pour into casserole dish and sprinkle with cinnamon.
Cover with cellophane cling wrap and let cool.
Serve with a dollop of whipped cream.

GOOD AS NELLIE’S 

I just found out today April 9th, 2005 from Joyce, Nellie's daughter, that her recipe is like mine except for the 1/2 stick of butter.  Nellie did not put the butter in hers.  The secret is now out!  

ENJOY!!