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Rice Pudding

4 cups 1% milk
1.5 cups water
1 cup rice
3 large eggs
3 teaspoons of vanilla extract
2/3 cup sugar
1 teaspoon cinnamon

Pour milk and water into large sauce pan. Add rice and stir. Heat over med heat until boiling, stirring frequently. Reduce heat to simmer, cover pan & cook 17 minutes, or until rice is tender. Remove from burner and add sugar and 3 already beaten eggs. Add vanilla. Quickly whisk the mix so the eggs don't cook before you mix them in. Return to med heat, stirring continuously until creamy heavy thickness, about 7-10 minutes.

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