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Kimmy's Rice Pudding Recipe For All the World....LOL

I make this recipe every week at work....anywhere from about 24 pounds to 48 LB'S over the Holidays. I have had it since I was 18 years old from my Aunt Lorretta....It has evolved quite a bit but the foundation is still there.

Basic Recipe:Step One

2 Pounds of Carolina Rice (NO OTHER!)
7 cups of white granulated sugar
Three Half Gallons of Whole Milk
One Half gallon of water(SHHH...ahhh there's a reason, I USE to use ONLY milk....this way comes out much better..Heavy Cream will come later.)
2 rinds of two oranges
2 rinds of two lemons
scrape three Vanilla beans
Small handful of Kosher salt(no other)

PLACE ALL MIXED INGREDIENTS IN HEAVY GAUGED POT
BRING TO INITIAL BOIL
PULL OUT CITRUS RINDS
LOWER FLAME SO THAT IT BUBBLES REAAAAL LOW BUT STILL 'BUBBLES'
PLACE LID ON POT
COOK FOR ONE HOUR STIRRING OFTEN

STEP TWO:

One Quart of Heavy Cream
Cinnamon TT
Nutmeg WHISPER
30 Egg Yolks or 3 cups of Real Liquid Egg

MIX ALL ADD TO POT COOK FOR 15 ADDITIONAL MINUTES

VARIATIONS:
ADD COCONUT STEP ONE AND COCO LOPEZ/CHINESE 5 SPICE STEP TWO/ BRULEE STYLE/SERVE IN COCONUT SHELL
ADD DRIED CHERRIES OR CRAN'S/EGG NOG/SPICED WALNUTS STEP TWO
ADD DRIED CURRANTS COOKED IN DARK RUM/SPICED WALNUTS STEP TWO
RAISINS OF COURSE TRY CRANRAISINS INSTEAD

I can break this down to a Gallon....or up to 4 Gallons

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