Rice Pudding

Rice Pudding, as simple as it is, can still be made a number of different ways. My mom called it "Rice with Milk" and basically cooked rice in milk. We sprinkled some sugar on it and it was good. I started making my version of rice pudding by using left over cooked rice and mixing it with a light vanilla custard.

Ingredients:

• 3 cups cooked (non sticky) rice (cook 1 cup in 2 cups water with 3/4 tsp salt)
• 2 cups milk, divided
• 4 Tbsp flour
• 4 Tbsp sugar
• 2 egg yolks
• 1 tsp vanilla

Method:

1. In a saucepan, heat 1 1/2 cups milk on medium heat.
2. In the meantime (in a small bowl) mix flour, sugar and 1/4 c milk, blend egg yolks in well, then add vanilla and the final 1/4 cup milk.
3. When milk in pot shows tiny bubbles on the edge, pour in egg mixture, stirring all the time,  vigorously once it begins to thicken, until it is smooth and bubbly.
4. Stir in cooked rice and pour into serving dishes. Serve warm or cold with a cinnamon/sugar mix, raspberry sauce or plain.

PS Make it gluten free by substituting the four Tbsp flour with three Tbsp cornstarch.