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Rice Pudding

2 quarts whole milk
1 cup long-grain white rice (do not rinse)
1 cup sugar
2 tablespoons unsalted butter
1 teaspoon vanilla
2 large eggs
1 cup heavy cream
cinnamon to taste

In a heavy 3- to 4-quart saucepan cook milk, rice, sugar, butter,
vanilla, and a pinch salt over moderately low heat, stirring about
every 3 minutes, until rice is tender, about 1 hour. Just before
rice mixture is finished cooking, in a bowl beat eggs. Remove pan
from heat and immediately whisk 1 cup rice mixture slowly into
eggs. Stir egg mixture into rice mixture and stir in cream. Pour
pudding into a 13- by 9-inch baking dish (3 quart) and sprinkle
with cinnamon. Chill pudding at least 3 hours. Pudding keeps,
covered and chilled, 3 days. Serve pudding with whipped cream.
Serves 6 to 8 fire fighters.

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