I have fond childhood memories of coming home from school to find the same rectangular covered glass dish in the fridge filled with this heavenly treat. It was almost torture to have to wait until dessert to eat it. I think knowing it was there made whatever we had for dinner disappear faster.
4 cups milk (1 quart)
3/4 cup uncooked regular rice, medium or short grain
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
4 egg yolks, from extra large eggs
1/2 cup sugar
1/2 cup half and half
1. Combine milk, rice, salt, and vanilla in a medium saucepan. Cover and cook over low to medium heat, stirring frequently.
3. Combine remaining ingredients in a small bowl. Whisk together.
6. Cook over low heat stirring occasionally until it just comes to a boil. Remove from heat.
7. Serve warm or cold. Garnish with a sprinkle of cinnamon or dried fruit for some color. Keep refrigerated.
Note: Watch simmering rice because it easily could boil over or scorch. If you like a little more rice, you can use 1 cup of rice. The recipe uses 3/4 cup rice so there is a bit more custard in each bite that way.