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1
Spray the bottom and sides of a large pot with Pam. Then add the water, cover and bring it a boil; add the rice and stir with a wooden spoon. When it returns to a boil, cover and simmer until all water is absorbed.
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2
Meanwhile, in a medium (Pam sprayed) saucepan, warm the milk and Eagle Brand condensed milk over medium heat, stirring frequently. Add to rice pot when all its water is absorbed. Use a wooden spoon to mix well.
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3
(For the next step you may choose to either use the whole eggs or to separate them and whip the whites to be folded in before adding the vanilla. Personally, I like to whip the whites until they reach the soft peak stage and then gently fold them in near the end of the cooking time. This is when I whip the egg whites and set aside.).
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4
In your blender, mix together either the egg yolks or the whole eggs along with the cornstarch and a small amount of milk (about 1/3 c.). Temper this mixture by adding 2-3 tablespoons of the hot milk mixture, then hit pulse once or twice.
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5
Pour egg mixture into the rice and milk mixture. Stir to blend together.
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6
Add sugar and salt; stir well. Continue cooking over medium heat until thickened, stirring constantly.
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7
Note: If you are going to add the whipped egg whites, gently fold them in just before rice mixture reaches your desired thickened level. Then stir in the vanilla. Continue cooking for 2-3 minutes, stirring constantly.
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8
Remove from heat and wait 15 minutes before pouring into your pretty glass serving bowl. Sprinkle nutmeg or cinnamon on top. Cover with Seran Wrap.
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9
If not serving within a couple of hours, put in the refrigerator.
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10
Enjoy -- all your time and efforts will be well worth it! I have made it with Splenda and low-fat milk as well as low-fat Condensed Milk with excellent results.
