Comfort Food

Rice Pudding
1 ½ c. cooked rice
1 ½ c. milk (substitute coconut milk)
1/3 c. sugar
¼ tsp. salt
Cook in saucepan over medium heat until thick & creamy – 15-20 minutes.
Stir in:
½ c. milk (or more coconut milk)
1 beaten egg (*add some of the warm mixture to the beaten egg before adding to pudding to temper)
Cook 2 more minutes stirring constantly.
Remove from heat and stir in:
1 Tab. Butter
½ tsp. vanilla extract

Serve warm or cold.