Portuguese Rice Pudding

(by Patty Bologna and Susan Cipollaro)

1 c. short grain white rice

1 c. water

pinch of salt

4 - 4 1/2 c. milk (the creamier you like it, the more milk you add)

1 c. sugar

4 egg yolks, beaten (set aside in a separate bowl)

cinnamon for garnish, optional

Wash rice under cold water in sieve.

Bring water, rice, and salt to a boil in a large saucepan.

When rice has absorbed all the water, add milk and sugar.

Simmer until all milk is almost absorbed and rice has a creamy consistency (about 40 minutes).

Remove pan from heat and add about 1 c. of the cooked rice, one large spoonful at a time to the beaten egg yolks, stirring.

(It will temper the eggs and prevent them from scrambling.)

Add egg/rice mixture back into saucepan.

Turn heat to medium-low and stir occasionally for another 5 minutes.

Pour into serving dish or platter and let cool.

Dust with cinnamon if desired.

(Read Finding Fault, the story that accompanies this recipe.)