Rice Pudding

1. 1

   In 1-quart casserole, blend together sugar, cornstarch and salt.

2. 2

   Gradually stir in milk, mixing well.

3. 3

   Microwave at High 5 to 7 minutes, stir every 3 minutes until mixture is smooth, thickened and clear.

4. 4

   Stir a small amount of hot pudding quickly into egg, returning egg mixture to hot pudding, mixing well. Microwave at medium-high 1 to 3 minutes, stirring after 1 minute until smooth and thickened.

5. 5

   Add butter and vanilla, stir until butter is melted.

6. 6

   Add the already cooked rice and pour into serving dishes.

7. 7

   Let set for 15 to 20 minutes before serving.

No additional tips available.