EZ Rice Pudding

 

• 1 bag boil in the bag Minute Rice, cooked
• 2 cups milk
• 1/3 cup sugar
• 1/4 tsp salt
• 1 egg, beaten
• 1 tbsp butter
• 1 capful vanilla

Prepare rice as directed on box.

In a sauce pan over Med-high heat  mix 1.5 cups milk, sugar, salt.  Bring to rolling boil (abt 10=15 minutes), once boiling you will have to be stirring constantly with a whisk. So while its heating up, in a bowl mix the egg, the rest of the milk, and the vanilla.  At the rolling boil stage, dump in your rice and begin slowly working with your whisk.  It is important to whisk whisk whisk so it doesn't stick. 

Take a small measuring cup and scoop out some of the boiling hot mixture, and slowly whisk it into the bowl of egg/milk.  This will temper it so you don't end up with scrambled eggs when you dump it in the pan.   Add warmed egg/milk to the pot. Stirring well.  (abt 2-3 minutes) Remove from heat.  Add butter and WHISK it until melted.  As this cools it will thicken some. 

I like to pour it into my serving dishes while still warm, top with whipped topping and eat it warm.  For a little added pop, sprinkle with cinnamon or nutmeg!   Its great cold too.