Rice Pudding

"In a large saucepan, bring water to a boil. Add rice and salt; bring back to a boil. Turn to simmer, cover with a tight-fitting lid, and cook 15-20 minutes or until water is absorbed. Increase heat to medium low, add milk and cook until thick and creamy, stirring constantly; approximately 15-20 minutes. In a small bowl, whisk the egg. Add 1-2 tablespoons of the hot liquid to the egg, whisking constantly."

"Once whisked in, repeat again, adding 1-2 tablespoons of the hot liquid to the egg; whisking constantly. Repeat if necessary, thoroughly whisking after each addition until the egg mixture has warmed. Slowly whisk the egg mixture and sugar into the rice/milk mixture. Cook for an additional 2-3 minutes. Remove from the heat and stir in butter and vanilla extract. Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!"

Medium-grain white rice is simmered in water until absorbed, then cooked with whole milk until thick and creamy. A tempered egg and sugar mixture is whisked into the hot rice and milk to enrich and slightly thicken the pudding. After cooking briefly, unsalted butter and vanilla extract are stirred in for flavor and silkiness. The pudding can be served warm with butter, milk, and brown sugar or chilled with cinnamon and nutmeg for added warmth and spice. Simple ingredients and stepwise tempering produce a comforting, family-friendly dessert.

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