Preparation Steps

• In a medium saucepan, combine the rice, milk, and salt. Bring to a boil over medium-high heat.
• Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally, until the rice is tender and the mixture has thickened.
• In a small bowl, whisk together the sugar and beaten eggs.
• Gradually whisk about 1 cup of the hot rice mixture into the egg mixture to temper the eggs. Then, pour the tempered egg mixture back into the saucepan with the remaining rice mixture.
• Cook over low heat, stirring constantly, for 5-7 minutes more, until the pudding is thick and creamy. Do not boil.
• Stir in the vanilla extract. Serve warm, or chill in the refrigerator for at least 2 hours before serving. Sprinkle with cinnamon if desired.