Here’s the classic comfort dessert; it’s easy to make and tasty, evoking memories of mom’s cheerful kitchen on a snowy afternoon. If you like, add a small handful of raisins or currants when cooking the rice with the milk
serves six; 64 mgs. of sodium per serving
Ingredients:
- 1/2 cup long grain rice
- 3 cups milk
- 1/2 cup sugar
- 1 tbsp. honey
- 1 tsp. cinnamon
- 2 large egg yolks
- 1/4 tsp. vanilla
Directions: Put the rice and milk in a saucepan and bring to a boil, then reduce the heat and simmer for one hour. Combine the rest of the ingredients in a bowl and stir to blend. When the rice has cooked, add this mixture to it, stirring constantly to avoid cooking the egg yolks and cook 5 minutes more until the pudding thickens. Pour the pudding into serving bowls, cover with plastic wrap and refrigerate for 2 hours before serving.