Rice Pudding #1

• 2/3 c. Minute rice (do not substitute)
• 1/4 c. sugar
• 1/8 tsp. salt
• 1/4 tsp. nutmeg
• 2 1/2 c. milk (better use whole milk, not skim)
• 1 Tbsp. butter
• 1 tsp. vanilla
• 1 egg yolk
• 2 Tbsp. milk

Combine rice, sugar, salt, nutmeg, the 2 1/2 c. milk, butter and vanilla in a medium saucepan. Bring to a boil, then cook 20 minutes over low heat stirring frequently. Beat the yolk and the Tbsps. of milk together and add very slowly to hot rice, stirring rapidly. Remove from heat. For a change, stir in 1/2 c. diced fruit. Garnish with whipped cream.