This dessert is a family favorite passed down by my grandmother. I feel her presence while stirring the simmering mixture on the stove. Everyone who has a bowl of "Little Grandma's Rice Pudding" wants seconds.
1 quart milk - I usually use 2% or whole
½ cup uncooked rice
pinch of salt
5/8 cup sugar
2 eggs, separated
1 teaspoon vanilla
No nutrition information available
Cook rice in milk until it is almost totally absorbed, stirring frequently. Mix the egg yolks and sugar. Add mixture to rice. When mixture starts bubbling, remove from heat and add vanilla. Beat the egg whites until they have soft peaks. Fold into pudding mixture. Pour into bowl and sprinkle with freshly ground nutmeg before serving. Keep refrigerated.