Rice Pudding

Ingredients

2 cups cooked white rice [cooked according to package directions— I used instant rice]

2.5 cups milk, divided

1/3 cup + 1 tsp white sugar

1/4 teaspoon salt

2 eggs, beaten

2 tablespoon butter/margarine

1 teaspoon vanilla extract

1/2-1 tsp nutmeg or cinnamon

Directions

**For yummy bit of underlying flavor, I added about 1/4 tsp cinnamon to my water when making the rice.**

In medium saucepan, combine 2 cups cooked rice, 2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, and beaten egg. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm or chilled, sprinkled with nutmeg or cinnamon.

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