RICE PUDDING
by Lorraine Smith

Cook ¾ C rice in 2C of water (add a dash of salt
and a dash of butter) until all water is absorbed.

Add 6 ½ C of 2% milk with cinnamon stick and
cook slowly over low heat until very thick.

Beat 4 or 5 eggs well and temper with a bit of the rice
mixture, then add all to rice mixture with ¾ C sugar.

Finish cooking on the stovetop or put in a
baking dish and bake until set.

Tip: Use a heat diffuser to prevent scorching.