[ world famous recipes ] Chicken Kitchen's Rice Pudding

Chicken Kitchen's Rice Pudding

1 1/2 cups water
1/3 cup long grain rice
1 quart milk (reserve 2 tablespoons)
1/2 pint half and half
1/2 cup sugar
1 pinch salt
1 egg
Ground cinnamon

In large pan, mix water and rice. Stir and bring to boil. When water is
reduced by half, add milk, half and half, sugar and salt. Cook over medium
heat
until thickened, using a wooden spoon to avoid sticking. Remove from heat.
Beat
egg with remaining 2 T. milk to avoid curdling. Add to rice mixture,
stirring to blend with wooden spoon. Pour into serving bowl or individual
cups.
Sprinkle with cinnamon. Serve chilled or hot. This recipe was the first
place
winner in the flavor category.
Serves 4 to 6
Source: My Old Recipes

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