Bring 2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
To the cooked rice add milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. or until rice is totally soft.
Beat eggs in separate bowl, Slowly add a little hot milk mixture to temper. Add back to pot, Cook, stirring constantly until thickened coats back of spoon. (pull off heat when you see firts bubble)
Remove from heat and stir in butter and vanilla.
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|Serving Size: 1 Serving (542g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 144 (51%)|
|Amt Per Serving||% DV|
|Total Fat 16g||21 %|
|Saturated Fat 10.1g||50 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 42.9mg||13 %|
|Sodium 9482.8mg||327 %|
|Potassium 138.6mg||4 %|
|Total Carbohydrate 29.2g||9 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 28.8g|
|Protein 4.5g||6 %|
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Calories per serving: 283
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