Rice Pudding With Marmalade Sauce
|Milk||6 Cup (96 tbs)|
|Medium grain rice||1 Cup (16 tbs), uncooked|
|Sugar||1 Cup (16 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
|Marmalade sauce||1⁄4 Cup (4 tbs) (adjust quantity as needed)|
Bring milk to a boil in a 3 quart saucepan; add rice and salt, stirring until mixture returns to a boil.
Cover, reduce heat, and simmer mixture 40 minutes.
Stir in sugar.
Beat eggs until thick and lemon colored.
Gradually stir about one fourth of hot mixture into eggs; add to remaining hot mixture, stirring constantly.
Cook over low heat 5 minutes, stirring constantly.
Remove from heat; stir in butter and vanilla.
Spoon cooked rice mixture into a lightly greased 1 1/2 quart baking dish, and refrigerate at least 8 hours.