From Barbara Dyche, former gifted program teacher at Emmerson Elementary School. Gentle to the stomach, great when recovering from intestinal woes (low residue diet). The recipe below is double Barb's original recipe, you can halve the amounts.
1 - 1.5 cups raw rice (try Arborio rice for low residue diet or black rice for more fiber)
1 gallon milk (can substitute with combinations of lactose free milk, coconut milk, and/or almond milk)
3 cups sugar (or to taste, 3 cups is quite sweet, I use Turbinado raw cane sugar)
2 tsp. vanilla
8 eggs
Optional: 1-2 cinnamon sticks (I use 2 for a very strong cinnamon taste)
Optional: dash of ground cardamom
Optional: for an Asian flavor, mix in some azuki bean paste, pairs well with black rice and half milk + half coconut milk
Soak rice in warm water about 1 hour. Put rice, sugar, cinnamon stick(s) & ground cardamom if using, and all but 2 cupful of milk into a large pot and bring to a boil. Lower the heat and continue cooking, stirring often to keep a crust from forming, about 45 minutes or until mixture thickens. Remove from heat.
Beat eggs with the remaining cup of milk and vanilla and add slowly to the hot mixture, stirring constantly. Place on low heat and cook until first bubbles appear. (Mix in azuki bean paste at this point if desired.) Pour into individual serving dishes.
This pudding may be served warm or cool.