1/2 gallon skim milk
1 cup Carolina Rice
2 whole eggs
1 egg white
1 stick Imperial margarine
3 tsp. vanilla
3/4 cup sugar
Sprinkles of cinnamon
Put milk and margarine in large saucepan over medium heat. Stir occasionally until mixture reaches a boil. Add rice and continue to stir, bringing mixture back to a boil for about 30 minutes.
While above mixture heating, in a small bowl mix well eggs, sugar, and vanilla. Set aside, remixing (with whisk) frequently.
When milk-rice mixture begins to thicken (about 45 minutes from the start of step one) add egg-sugar-vanilla mixture. Continue to cook for another 5 to 10 minutes on low heat, stirring every minute or so to prevent sticking to pan. At this time the mixture should be fairly thick.
Pour into a shallow dish (9 x 13 or the like). Sprinkle top with cinnamon. Cool and refrigerate.