Butter a 11 x 8 x 3-inch casserole or pan (the dish/pan size is important, dont use a larger pan or your custard layer will be too shallow); set aside. In the top of a double boiler, combine the rice and 1 cup of the milk. Cover and cook over simmering water until the rice is tender, about 45 minutes. Pour into prepared pan. Preheat oven to 375-degrees. In a mixer bowl, lightly beat the eggs until frothy. Add the sugar, vanilla, butter, salt and remaining milk and mix well. Pour over the rice and sprinkle cinnamon liberally over the top; DO NOT stir in. Place dish in a pan of hot water (about 1/2 way up the sides of the dish). Bake for 50-60 minutes, or until the pudding is slightly puffy and is firm on top. Remove from the hot water and cool on a rack. Serve at room temperature or chilled (mine never lasts that long, I eat it HOT! :) From: Linda Magee
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|Serving Size: 1 Serving (2228g)|
|Recipe Makes: 1|
|Calories from Fat: 894 (29%)|
|Amt Per Serving||% DV|
|Total Fat 99.4g||132 %|
|Saturated Fat 38.2g||191 %|
|Monounsaturated Fat 35.2g|
|Polyunsanturated Fat 11.7g|
|Cholesterol 3233.5mg||995 %|
|Sodium 1799.9mg||62 %|
|Potassium 1170.6mg||31 %|
|Total Carbohydrate 456.5g||134 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 454.3g|
|Protein 99.5g||142 %|
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Calories per serving: 3084
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