Rice Pudding

1 cup boiling water

1/8 teaspoon salt

1/2 cup rice (pearl rice if possible)

Combine and cook 7 minutes.

2 cups milk

2 cups Half and Half

4 Tablespoons butter

Add to rice mixture and stir.  Simmer on low 1 hour, stirring frequently.

2 eggs, beaten

1/2 cup + 2 Tablespoons sugar

Slowly stir into simmering mixture.

(Might want to temper those eggs first.)

Stir and cook for 2-3 minutes longer.  

Remove from heat, cool for two minutes.

1/2 teaspoon vanilla

1/2 raisins

1/2 teaspoon nutmeg (or grated orange rind)

Slowly stir in vanilla, raisins, and nutmeg.

Rice Pudding is a Heritage Recipe from Grandma Carlene (Palmer).