Rinse a medium saucepan with water (do not dry it), pour in the milk and bring it to a boil over
medium heat.
Stir in the rice and return to boiling.
Reduce heat and simmer uncovered until rice is tender--about 50 minutes, stirring occasionally.
Meanwhile, in a bowl combine the half-and-half, sugar, egg yolks, vanilla extract, and salt.
Set aside.
When the rice is tender, stir in the cream mixture until completely combined and heat to boiling.
Remove from heat and pour into a bowl and top with a sprinkling of cinnamon.
Originally Submitted
6/21/2017
0 Out of 5 from
0 reviews
You can add this Rice Pudding, Old Fashioned recipe to your own private DesktopCookbook.