Rice Pudding
  1. Cook 1/2 cup rice in boiling water for 10 minutes. Drain
  2. While the rice cooks, heat 2 3/4 cup milk to boiling point stirring constantly. Add hot rice to milk and cook approximately 30 minutes. Add dash of salt and 1 tbsp butter.
  3. Beat 1 egg until fluffy (temper egg by adding a few tbsp of hot milk to the egg so it doesn’t scramble when you add it to the pot. Add to hot milk/rice mixture with a dash of cinnamon and 1 tsp vanilla.
  4. Pour into bowl and sprinkle with cinnamon and nutmeg. Chill.
Recipe Notes

This recipe was originally from Nana Phillips and was provided by Jeri Phillips.