In a large pot, bring rice, milk, water and salt to a boil. Cover and reduce heat to low (I leave the lid cracked open to avoid it spilling over). Simmer until thick, stirring occasionally.

In a separate bowl, beat the eggs. Add the sugar and evaporated milk to the eggs and beat well.

Beat a little of the hot rice mixture into the egg mixture. Slowly pour the egg mixture into the rice, stirring constantly until combined well.

Continue cooking and stirring over low heat until bubbly.

Remove from the heat and stir in the butter and vanilla.

Pour into a 9×13 pan or casserole dish and sprinkle with cinnamon, if desired. This can be enjoyed either warm or cold!