Stovetop Rice Pudding

1.5 C uncooked rice

water to cook rice. 

2 x 12 oz cans evaporated milk

1 C brown sugar (maybe a bit more)

~3 tbsp cinnamon

~1 tbsp nutmeg

~2 tbsp butter

~1 tbsp vanilla

 ~1 tsp salt

5 eggs (beaten)

 

     Cook the rice.

     In a saucepan (4 Qt) put the milk, sugar, cinnamon, nutmeg, butter, vanilla, and salt.  Heat on low heat to dissolve.  Add the cooked rice and heat on medium low heat while constantly stirring.  Once the mixture is steaming and has started to thicken up scoop a good amount into the eggs to temper the eggs, then add the eggs and keep stirring.  Once the mixture has thicken up and the eggs are cooked take off the heat.

     Spoon into bowls and refrigerate before serving.