Homemade Rice Pudding

For school last week, we took a day to review some life skills and then to add in some new ones. One of the things I want Kiddo to learn to do, is to not be afraid to use the stove. Right now, I don't let him use the stove or try and help with the wood stove for fear that the kitchen stove will be left on, or if he tries to put wood into the wood stove, that embers will "pop" and come out on to the carpet and, well......you know the rest.

So, little by little, I am trying to teach him how to be more responsible, and "LET GO" at the same time. I have to admit, it's NOT an easy task!

When reviewing the proper use of the stove, I thought perhaps that if we made something that he REALLY liked, he might pay more attention to what was being said, because then, he would be able to EAT the end result. If he didn't, and we burnt it, he got nothing. My, oh, my.....did he pay the BEST attention to what I was telling him when I said we would make rice pudding! Such a man. Their ears perk right up when you mention.........FOOOOOOD! lol

For this DELICIOUS recipe, you will need:

4 1/2 cups milk
3/4 cup uncooked long-grain rice
(not converted)
1 large egg
1/2 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
cinnamon

Warm the milk in a medium-sized saucepan
over med-low heat

Stir in rice

Bring to a simmer and cook, uncovered, stirring frequently,
until the rice is very tender, about 35 minutes

In a med-sized bowl, whisk together the egg,
sugar, vanilla, and salt

Gradually stir in some of the rice mixture
until well blended

Return the mixture to the sauce pan and stir over
med-low heat for one minute to cook the egg

Pour mixture into serving bowl or custard cups and
sprinkle with cinnamon if desired

YUMMM!!!