1999 SWEET RICE PUDDING

1 cup water
1 cup uncooked rice (not instant)
1 quart (4 cups) whole milk
1 cup half and half
1 1/2 cups sugar
2 teaspoons vanilla
3 eggs
1 egg yolk
Cinnamon

Place rice and water in 2-quart pot. Bring to boil and cook until water is absorbed.

Lower heat to medium-low. Add milk and half-and-half. Cook on medium, stirring intermittently, for 30 to 40 minutes. Mixture will begin to thicken.

While this is cooking, mix eggs, sugar and vanilla in a small bowl.When rice mixture is creamy, add egg mixture to the rice, stirring. Reduce heat to low and cook 5 more minutes. Mixture will thicken fairly quickly.

Pour into a 13x9-inch glass pan or a bowl. Sprinkle with cinnamon. Let cool. Tastes best at room temperature.

WENDY CORREIRA, Fall River