Rice Pudding

In a 4-quart saucepan, pour cold milk, water and raw rice. Cook over medium heat until mixture comes to a boil, stirring occasionally.

Lower heat and simmer, stirring often (stir in the thin crust that forms on top of mixture).

Cook for about 45 minutes or until all liquid is absorbed and rice is tender. Remove from heat and let stand while you mix eggs, sugar and vanilla.

Stir eggs slowly into the cooked rice, using a wooden spoon.