Rice Pudding

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   1. In a heavy saucepan, mix and cook rice, salt, milk, and sugar over medium-low heat.

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   2. Simmer uncovered 45 minutes stirring occasionally.

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   3. Beat egg yolks. Slowly add 1 cup hot rice mixture. Stir into rice mixture in saucepan. Add nutmeg. Heat gently for an additional 5 minutes. Remove from heat and add vanilla.

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   4. Pour into 2 quart serving dish, sprinkle with cinnamon and refrigerate 4 hours.

No additional tips available.