Classic Rice Pudding

INGREDIENTS

1.5 C of rice

**Get the Classic Enriched Calrose Classic Rice Medium Grain (365 Everyday Value Brand).
This is indispensable to the success of the recipe. The wrong type of rice will not cook out right.

3 C of water
When the water cooks down to almost zero ( you should be stirring constantly with the flame on med / high) you need to add 6 C water right away.
1/2 liter whole milk
1 C full cream ( 1 container unsweetened) )
4 C sugar
2 tsp vanilla
1/4 lb butter
1 egg, beaten
Ground Cinnamon

INSTRUCTIONS

Turn on oven to 350 degrees and prepare a low baking dish, greased with butter.

Add rice to the pot with water and bring to a boil on high, stirring frequently.

When the water is almost all gone, add another 6 cups and bring to a boil again, then turn the flame to low. Keep stirring frequently, as the rice will stick quickly.

The rice should be very, very soft by now and getting gluey. If not, you need to add more water and continue to cook until it is. At this point you add the litre of milk, continue to stir until very thick, probably 1/2 an hour.

When the litre of milk is almost gone (it will cook down), it is time to add 1 cup of the cream). If the mixture is too dry, add as much as you need to keep it ‘loose’ but not like soup. Turn the flame to medium.

Add butter and sugar. Keep stirring constantly, turn the fire/flame quite low.

Taste. The rice/milk mixture should be very very gooey, sticky, sweet and thick.

If the sugar is not enough to your taste, add more. The sugar ‘ melts’ and the recipe usually takes more than planned upon.

If the mixture tastes as you wish, thickness and sweetness, add the vanilla.

You should have a heatproof (Pyrex) mixing bowl handy with the beaten egg in it near the stove.

Turn off the stove.

Take one full cooking spoon full of the rice mixture and add it to the beaten egg, beating very very quickly to incorporate the egg and the rice mixture together without cooking the egg. Once it is all blended, add another spoonful and repeat. Continue to do this until the egg and rice mixture fill half of the bowl.

Turn off the flame and add all of the bowl mixture to the pot mixture. Stir very very well so that it is all blended.

Now you can pour the pot mixture — which is all of the rice pudding — to the baking dish. It should fill it almost to the brim. Once the mixture has settled, take the powdered cinnamon and sprinkle generously across the top.

Now take the dish and place it in the oven to cook for approximately 1/2 an hour, no more.

Remove the pudding to cool.