Grandma Dolores's Rice Pudding

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 1/2 cup medium grain rice (long grain will not work)
• 1 1/2 quarts whole milk
• 1/2 cup granulated sugar
• 2 teaspoons vanilla
• 1/4 teaspoon nutmeg, freshly grated
• 3 large eggs, beaten
• cool whip, garnish (optional)
• cinnamon or nutmeg, to taste, garnish

Recipe

• 1 put rice and milk in a 3 quart saucepan bring to just a boil, stirring constantly and watching the pot like a hawk so it doesn't burn or boil over.
• 2 as soon as it just starts to boil, lower the heat enough to maintain a gentle simmer without burning the milk, and simmer for about 30 minutes or until the rice is very soft, keep stirring, so the rice does not stick to the bottom.
• 3 once the rice is soft, slowly stir in the sugar, vanilla, and nutmeg; it will still seem quite wet (this will thicken more upon cooling).
• 4 a test for doneness is to stick a wooden spoon into the custard and then see if it coats the back, swipe your finger down the coating and see if the line remains;it is ready then.
• 5 ladle out a small amount of the custard base into a small dish and add the beaten eggs to it, whisking quickly, to temper the eggs.
• 6 return this mixture to the pot and stir.
• 7 cook another minute or so (to cook egg), then pour into a 2 quart casserole.
• 8 dust top completey with cinnamon or nutmeg.
• 9 chill well and serve nice and cold with cool whip if desired.