Creamy Old Fashioned Rice Pudding

The days are getting cooler now so we're starting to transition to fall comfort foods. I haven't pulled out the pumpkin recipes yet, but they're coming!

Ingredients:

2 cups cooked and cooled white rice

2 1/2 cups milk, divided

1/3 cup sugar

1/4 tsp salt

2 eggs, beaten

2 tbsps butter

1 1/2 tsp vanilla

a pinch to 1/2 tsp cinnamon (optional)

Combine rice, 2 cups milk, sugar and salt in a medium to large size pot. You want the sides to be high enough to be able to stir without sloshing milk out onto the stove. Using cooled rice keeps the grains from clumping together.

Cook on medium heat for 15-20 minutes or until the mixture starts to get thick and creamy, stirring regularly. Combine the beaten eggs with 1/2 cup milk and add to the pot, stirring constantly for 2 minutes.

Remove from heat and add the butter, vanilla and cinnamon if using it.

Spoon into serving bowls. Serve warm or chilled. If you are chilling it remember to cover the bowls with plastic wrap to avoid the pudding forming a skin on top.

Makes 4 servings