Rice Pudding

7 litres milk
7 cups short grain rice
5 cups sugar
1 teaspoon nutmeg
3 tablespoons lemon zest, grated
8 eggs, beaten
3 tablespoons vanilla extract
Cinnamon Sugar:
2 cups sugar
2 tablespoons cinnamon
In a large rice cooker combine the milk, rice, sugar, nutmeg and lemon zest. Set onto cook, stirring occasionally.
Leave in the rice cooker on keep warm function, covered, until rice is tender and mixture begins to thicken. Stir in the eggs and leave on "keep warm" for another 15 minutes longer.
Stir in vanilla extract. Place in a large serving dish and chill prior to serving. Sprinkle with cinnamon sugar before serving.