Rice Pudding

By Scott Marley

Serves 4-6 1 cup rice 2 cups water 2 cups whole milk 1 can evaporated milk 1 cup of sugar 1 egg 1 tablespoon corn starch 1 teaspoon vanilla extract Combine rice and 2 cups water. Bring to boil, then let simmer until water is evaporated (depends on your rice, but usually 15minutes or so will do it!). Add the milk to the rice and bring to the boil (be careful not to burn the milk!). In a separate bowl, mix the remaining ingredients together. Add this mixture to the boiling milk and rice. Turn down the heat to low, and simmer for approximately 45 minutes or until it starts to thicken. Remove from heat, and let it cool to room temperature. Sprinkle with cinnamon. Serve warm, at room temperature, or well-chilled.

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