Instructions:

Rice Pudding

1 cup rice (uncooked)
2 quarts whole milk
1/2 cup granulated sugar
Pinch of salt

Mix together and bring to a boil. Lower heat and boil about 50 minutes until rice is cooked. Stir regularly.

Add together:

1 pint whole milk (to make it creamier and
    thicker I use half-and-half or heavy cream)
1 egg
1/2 teaspoon vanilla extract

Beat well and add very slowly to rice mixture to thicken. Bring to a boil and take off the heat. You can add some yellow food coloring if you want to.

Transfer pudding to a 3 quart dish, sprinkle with cinnamon and cover with clear wrap and refrigerate till cold.

NOTE: To make pudding thicker, I even substitute half-and-half for the original 2 quarts milk.