Rice Pudding
Laura Edgar
ingredients
- 2 cups water
- 1/2 cup long grain rice
- 1 quart milk
- 2 egg yolks
- 1 cup sugar
- 1/2 teaspoon salt
- Ground cinnamon
directions
- 1
Bring water to a boil and add rice. Simmer, covered, for 15 to 20 minutes. Add milk and continue to cook - stirring often - for about 30 minutes or until rice is soft and mixture is thick.
- 2
Beat egg yolks and sugar until thick and pale in color. Gradually stir in rice mixture, mix well, and return to pan. Add salt and a bit of cinnamon if desired, and cook over low heat for about 2 minutes, stirring occasionally to prevent curdling.
- 3
Pour into pudding dishes and sprinkle with cinnamon. Serve warm, or cool to room temperature and then refrigerate and serve cold.
Source: Laura Edgar
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