CREAMED RICE

This pleasant sweet is from an old time recipe.
Serves 6

1/2 cup short grain rice
1 1/2 cups water
4 cups milk
small pinch of salt
2 egg yolks
5 tablespoons sugar
2 teaspoons cornflour
1/4 teaspoon vanilla essence
ground cinnamon

In a thick-based saucepan bring water to boil and add rice. Stir and cook gently, until water is absorbed.
Add milk, salt and bring to the boil, cook gently, uncovered, for 20 minutes stirring occasionally until rice is very soft.
Blend egg yolks with cornflour and little cold milk. Mix in 1/2 cup of the hot creamed rice and return back to the pan. Stir over gentle heat just long enough to thicken. Add sugar and vanilla and mix for a minute.
pour into individual bowls dust with cinnamon and serve warm or chilled.

creamed rice

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