1. Heat the milk to boiling point. 2. Cook the rice in boiling water until almost done, then drain it. 3. Add the rice to the hot milk- bring the milk to almost a boil. When the rice is fully cooked, add step #4. 4. Beat 1 egg and 3/4 cup sugar, 1 tsp salt, 3 tbsp flour, and 1/2 cup Half and Half cream- mix well. 5. Cook at a slow boil until the rice is well suspended, and stays at the surface when the milk is boiling. 6. Cool, and serve. I like it best when refrigerated, but some like it warm. Sprinkling cinnamon on top is always good. 7. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
