Yield: 12 servings

Preparation time: 5 minutes
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4 cups milk
1/4 teaspoon salt
1/2 cup regular or converted rice
1 can (5 ounce) evaporated milk
1/2 cup sugar
2 eggs
1 teaspoon vanilla
1 container Shedd's margarine with cinnamon

Cooking time: 35 minutes
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In a three quart saucepan, bring whole milk and salt just to a boil; stirring occasionally.
Stir in rice.
Bring to a boil over high heat.
Reduce heat to low and simmer covered, stirring occasionally, 30 minutes or until rice is very tender.

In a medium bowl, combine evaporated milk, sugar, eggs and vanilla.
Stir 1 cup rice mixture into egg mixture, then stir into saucepan.
Cook over low heat, stirring occasionally, 5 minutes or until thickened.
Remove from heat, then stir in shedd's spread with cinnamon.

Serve at room temperature or chill, if desired.

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