Rice Pudding

In a small saucepan simmer, after boil, 1 c long grain rice in 2 c water for 10 minutes or till liquid is absorbed.

In a larger pot warm 6 c milk (2%, skim or almond milk if you need a lenten dessert) with 1 c sugar and 1 t vanilla extract. Be careful not to scorch the milk. When rice is cooked and milk is warm, combine the two.

Continue cooking milk and rice over medium heat until rice is fully cooked and mixture has thickened, which should take another 40 minutes. STIR OFTEN!!

After 40 minutes whisk 1 T softened butter and 3 beaten egg yolks in a separate bowl. Do not add the egg mixture to the pudding until you temper it by slowly whisking it with 1/2 c of warm pudding. You can skip this step for a lenten recipe.

Add the tempered egg mixture to the pot of rice pudding.

Simmer another 2 minutes over medium heat.

Pour into individual serving bowls or a serving platter. Be sure to let the pudding cool to room temperature before you chill in the fridge or a film will form. You don’t want that.

When you are ready to serve, sprinkle with ground cinnamon.

Scoop out a portion and garnish with peach slices and homemade whipped cream. Yumm!!