Old Fashioned Rice Pudding

This is a very traditional rice pudding recipe. I love just a plain rice pudding. I don't even want cinnamon in mine. Just give me a warm bowl (yes I like mine warm) of rice pudding and I'm in heaven!

Old Fashioned Rice Pudding
Prep Time: 5 Min
Cook Time: 30 Min
Servings: 4

Ingredients
2 2/3 cups whole milk
1/3 cup long grain white rice
2 tbs butter
dash of salt
1/3-1/2 cup sugar (can also use honey, xylitol, or agave)
1 egg
1/2 tsp vanilla

Combine whole milk, rice, butter, and salt in a heavy duty medium sized saucepan. Bring to a boil over medium-high heat. Once boiling turn down to medium heat. Stirring frequently cook for 20-30 minutes. Keep an eye on it or else the bottom will burn. You will notice that the rice is absorbing the moisture from the milk. The rice will get larger, and the milk will appear more concentrated. It is done when the rice is tender and has absorbed most of the liquid. While the rice is cooking combine the sugar, egg and vanilla in a small separate bowl. Whisk to combine well. When rice is done pour the egg mixture into the hot rice mixture. Whisk well to incorporate. Cook for another 2 minutes stirring constantly. Pour into serving dish. Serve warm. If you prefer it chilled pour into a dish and cover with plastic wrap. Place the plastic wrap directly onto the surface of pudding and chill in fridge for 1-2 hours.