This recipe comes from on my mother-in-law’s family. Past down for generations.
Put all ingredients in a 4 quartt bowl. Fill the empty evaporated milk cans with water, just once. Then fill rest of bowl with raw milk or cream. Stir together until sugar is somewhat dissolved. Bake at 350 degrees for 3 hours stirring occasionally. This is to prevent clumping of rice. If you don’t like the scum skim off after baking.