Ingredients
3 cups cooked rice
3 cups milk (I substitute 6 TBSP powdered milk, 2 cups water and 1 cup milk)
2/3 cup sugar
1/2 tsp salt
1/2 TBSP vanilla extract
Cinnamon & Nutmeg
2 eggs, beaten
1/2 cup milk
1 TBSP butter, optional
Directions
In a clean saucepan, combine 3 cups cooked rice, 3 cups milk, sugar, salt, and vanilla. Cook over medium
heat until thick and creamy, 15 to 20 minutes. Here I sprinkle in a generous amount of cinnamon and nutmeg. Mix remaining 1/2 cup milk and 2 eggs together. Dip 1/2 cup of pudding from pan and mix into milk and egg mixture (so you don't get an egg drop soup when you add the egg to the pudding). Beat this together until smooth. Stir into pudding and cook 2 minutes more, stirring
constantly. Remove from heat and stir in butter.
