Sally’s Rice Pudding

Ingredients

• 1 cup white rice
• 4 cups milk
• 4 eggs
• 3/4 cup white sugar
• 2 teaspoons vanilla
• 1 teaspoon nutmeg

Directions

1. 1

   Fill bottom of double boiler with water, leaving enough room for water to simmer without touching the top pot. Bring to a gentle simmer over a medium-low heat.

2. 2

   Pour milk and rice in top of double boiler. Cover and nest into bottom of double boiler.

3. 3

   Cook for 45 minutes or until rice is done. Not all of the milk will be absorbed. Remove from stove top.

4. 4

   In a bowl, beat eggs until well-combined.

5. 5

   Temper the eggs by stirring a spoonful or two of the hot rice into beaten eggs. Mix quickly until completely blended. Once the eggs are slightly warmed, continue to add hot rice until about a third of the pot is now in the bowl with the eggs. This tempering will give you the rich flavor of the eggs without a scrambled egg consistency.

6. 6

   Pour egg and rice mixture back into the pot. Mix well.

7. 7

   Stir in sugar, vanilla and nutmeg.

8. 8

   Chill and serve.