Rice Pudding

1. 1

   Mix milk, salt and rice in a sauce pan.

2. 2

   Bring to a slow boil and cook uncovered over low heat for 20 minutes.

3. 3

   Season with nutmeg, vanilla, cinnamon and sugar.

4. 4

   Add the egg and butter. Mix well.

5. 5

   Pour into a baking dish and brown lightly under the broiler for 1 minute watching carefully.

6. 6

   Allow to cool and chill throughly before serving.

7. 7

   This traditional desert may be kept for a week in the refrigerator.

8. 8

   The tricky part of this recipe is the addition of the egg.

9. 9

   Be sure that it is extremely well beaten and stir constantly as you add it to the pudding.

No additional tips available.