T’s Rich Creamy Rice Pudding

1 ½ cups water

3/4 cup uncooked white rice, for creamier pudding use short or medium grain rice

1 ½ cups whole milk

Jest of 1 lemon

Fresh grated nutmeg, to taste

1/3 cup white sugar

1/4 teaspoon salt

1 egg, beaten

½ cup half & half or cream

1 tablespoon butter

1 teaspoon vanilla

DIRECTIONS

In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice, stir and reduce heat.  Simmer for 20 minutes.  Add the whole milk, lemon jest, sugar, nutmeg and salt to the rice. Cook over medium heat until thick and creamy, about 20 minutes. Beat the ½ cup cream and egg together.  Stir the egg mixture into the rice and cook about 10 minutes more, stirring. If pudding is to thick add a little more milk or cream. Remove from heat and stir in butter and vanilla.

Serve warm.