(by Shirley McNevich)
3/4 cup Carolina River rice
Put in 3 qt. saucepan. Add one tsp. salt. Add one qt. water. Boil until all of the water is soaked up into the rice (you must continually stir while cooking). Takes about 20 minutes.
Pour rice into a 4 qt. baking dish (granite pan works the best) sprayed with Pam cooking spray. Add:
3/4 cup of white sugar
1 TBSP imitation vanilla
1 tsp McCormick cinnamon
5 cups of 2% milk
Stir by hand until mixed. Bake in oven at 375 degrees for exactly 1 hour. Remove from oven. Use a spoon and take the scum off the top using a spoon (throw scum away). Stir pudding and then let cool. After cool, refrigerate.
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