Bel-Loc Rice Pudding

(given by owner Bill Doxanas)

Combine 2 ½ quarts milk, 1 ½ quarts water, and 3 cups sugar; cook until boiling. Add ¾ pound of very starchy rice (such as River Rice). Lower heat and cook about an hour or until mixture looks syrupy. Add a pint of milk, 5 beaten eggs, and a dash of vanilla extract. Mix well, and cook for 1 more minute.

Diner Secret: Short-grain rice has more starch and is best for this recipe.