Creamy Rice Pudding

Guest Author - Sandy Moyer

Creamy Rice Pudding

1 cup long grain white rice - cook according to package directions

3/4 cup sugar

1/3 cup flour

1/4 tsp. salt

2 cup whole milk

3 egg yolks - beaten

1/2 tsp. vanilla

Preparation -
In a sauce pan, combine sugar, flour, salt, and milk. Cook and stir over medium heat until mixture begins to boil. Reduce heat to medium low and cook, stirring constantly, for 2 1/2 to 3 minutes. Remove from heat for a few minutes; stir 1/2 cup of hot pudding mixture into beaten egg yolks. Pour this into hot pudding mixture in saucepan; return to heat and cook over low heat for 2 to 3 minutes, stirring constantly. Remove from heat; stir in vanilla. Tastes best if chilled before serving.
Optional - Sprinkle lightly with cinnamon before serving. .

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