Joanne’s (Pino) Rice Pudding

Joanne’s (Pino) Rice Pudding

4 Cups Milk
2 Cups Water
1 Cup Uncooked Rice

4 Egg Yokes
1 TBS. Vanilla
1 Cup Sugar

Cook rice in milk and water, cover, and allow to boil, then simmer, stirring frequently, being careful it does not boil over or stick to the bottom of the pot.

By hand, beat egg yokes, vanilla, and sugar until creamy and light yellow in color.

When the rice is tender, remove it from the heat, temper the egg yolk mixture, and then fold it into the rice mixture.

Return the pot to the heat and simmer slowly, do not reduce too much, should be creamy.

Serve, topped with cinnamon and whipped cream. Can be served warm or cold.