Rice Pudding
Recipe By foodfreeway.com
Serving Size : 6-8

We've modified this recipe so it has less custard than many rice pudding recipes you will find. It also has a very mild cinnamon flavor - use more cinnamon if you like.

Ingredients
1 cup rice
2 cups water
1 - 3 inch cinnamon stick

3 eggs, beaten
3 1/2cups whole milk
1/2 cup sugar
1 teaspoon vanilla

1 tablespoon butter
1 almond whole (optional)

Preparation

Cook the rice in the water with the cinnamon stick until it is done. Remove the cinnamon stick and set rice aside.

Preheat oven to 325°F.

Beat the eggs and add the milk, sugar and vanilla. Stir in the cooked rice. Drizzle the melted butter over the top.

Bake 1 hour in 325°F oven. (In the motorhome we baked for 45 minutes with the convection microwave set for low-mix 325°.)

Optional - ten minutes before baking is done, insert the almond into he pudding. Tradition has it that finding the almond is good luck - or means you will get married the following year.

Serve pudding while warm (it can also be eaten chilled, although we do not like it as well when cold).