Rice Pudding

Rice Pudding

1 C. uncooked Minute Rice

2 1/2 C. plus 2 T. milk, divided use

1/4 C. sugar

1 T. butter

1 t. vanilla

1/4 t. nutmeg

1/4 t. salt

2 egg yolks

Cinnamon, for sprinkling

In a heavy saucepan, combine rice, 2 1/2 cups milk, sugar, butter, vanilla, nutmeg and salt. Heat over medium heat until mixture starts to simmer nicely. You must stir continuously. Once mixture is simmering, reduce heat to low and continue to stir as you allow the mixture to cook for the next 15 to 20 minutes.

After cooking time is completed, remove mixture from heat. In a separate bowl, thoroughly combine yolks with 2 tablespoons of milk. Gradually add this egg-yolk mixture to hot rice mixture; stir constantly.

Pour this into a ceramic casserole-type container or individual custard dishes or ramekins. Sprinkle with cinnamon lightly. Allow to cool before enjoying.

Serves four to six.