Rudy's Rice Pudding
Makes 12 servings
- 1/2 cup rice
- 1 cup water
- Dash of salt
- 1 tablespoon unsalted butter
- 1 quart whole milk
- 1 cup sugar
- 4 eggs, well beaten
- 1 tablespoon cornstarch
- 1 teaspoon pure vanilla extract
Step 1: In deep saucepan, simmer rice in salted water, covered until water is absorbed. Set aside.
Step 2: Add milk, sugar and butter to the rice and cook 40 minutes. Remove from heat.
Step 3: Dissolve cornstarch in a little water and add to well beaten eggs, blending thoroughly. Then slowly pour into milk and rice mixture, stirring constantly until well blended.
Step 4: Simmer over low heat, stirring, for two minutes until slightly thickened. Add vanilla.
Step 5: Pour into individual custard cups or large casserole pan. Sprinkle with cinnamon