- 4 cups milk
- ½ teaspoon salt
- ⅔ cup rice, blanched*
- 1 tablespoon cornstarch hydrated in 2 tablespoons milk
- 2 eggs, beaten
- ⅓ cup sugar
- 1 tablespoon butter
Heat milk in double boiler(a heat resistant bowl placed over saucepan with 1-2 inches of water). Add salt.
Add rice to milk, cook 30 minutes. Add cornstarch, cook 20 minutes.
Mix in eggs and sugar, cook 10 minutes.
Off heat, add butter. Serve hot or chilled.
*To blanch rice, place rice in heat-resistant bowl, pour boiling water over rice, drain, shock in cold water.