Asian Rice Pudding
|Milk||4 Cup (64 tbs)|
|Regular long grain rice||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
1. In 4-quart saucepan over medium heat, heat milk, rice, sugar, and salt to boiling. Reduce heat to low; cover and simmer about 1 hour, stirring occasionally, until rice is very tender.
2. In small bowl, beat eggs slightly; stir in small amount of hot rice mixture. Slowly pour egg mixture back into the rice mixture, stirring rapidly to prevent lumping. Cook, stirring constantly, until rice mixture thickens, about 5 minutes (do not boil or mixture will curdle). Remove saucepan from heat; stir in vanilla extract. Cover and refrigerate until well chilled.