8 c  Milk
1 c  Raw long-grain white rice
3/4 c  Sugar
4 tb Butter
1    Cinnamon stick (optional)
3    Whole cloves (optional)
2    Eggs; slightly beaten
Ground cinnamon

In a heaavy saucepan, pour the cold milk, add the rice, sugar, and butter.
Cook over low heat, stirring frequently until thickened, approximately 1
hour, adding cinnamon stick and cloves for flavor, if desired, during the
last 15 minutes. Remove from the heat, stir in the vanilla, then remove
the cinnamon stick and cloves. Beat the eggs lightly in a small bowl, then
add one tablespoon of the hot pudding mixture into the eggs, stir and
repeat twice. Add the egg mixture into the pudding, stirring until mixed
thoroughly. Pour into individual serving dishes or large serving bowl.
Sprinkle with ground cinnamon, cool, then chill. Serve cold. Note: You may
use a vanilla bean, added with the rice, instead of stick cinnamon and
cloves, or substitute grated lemon rind for all the other flavorings.