Rice Pudding

Ingredients

• 6 Eggs
• ½ tbsp Salt
• ¾ cup Sugar
• 1 tsp Vanilla Extract
• 1 drop Lemon Extract
• 1 tsp Cinnamon
• 3 cups Milk
• 3 cups Cooked Rice

Directions

Mix well and bake at 350° for 1 hour in a glass dish.

In an effort to get more of a custard on top (within the limits of our 4½ quart glass bowl that basically holds a double batch of rice pudding), I plan to try cooking up 3-3½ cups of rice (I normally cook up 4 or 5 cups) and then using 2½ times of the custard ingredients. That will likely require cooking it for 10-15 minutes longer.