Old-Fashioned Rice Pudding
- 4 1/2 cups milk
- 3/4 cup uncooked long-grain rice (not converted)
- 1 large egg
- 1/2 cup C&H® Granulated Sugar
- 2 teaspoons vanilla
- 1/2 teaspoon salt
Warm milk in a medium saucepan over medium-low heat. Stir in rice. Bring to a simmer and cook, uncovered, stirring frequently, until the rice is very tender, about 35 minutes.
In a medium bowl, whisk together egg, sugar, vanilla and salt. Gradually stir in some of the rice mixture until well blended. Return the mixture to the saucepan and stir over medium-low heat for 1 minute to cook the egg.
Pour the mixture into 6 custard cups and sprinkle with cinnamon. Refrigerate for 1 hour or until chilled.