Horn and Hardart's Rice Pudding
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INGREDIENTS 2 cups cooked rice
1 quart milk
1/2 teaspoon salt
3/4 cup sugar
3 tablespoons unsalted butter
6 large eggs
1 tablespoon vanilla extract
1-1/2 teaspoons cinnamonCook the rice according to package directions.
In a 2-quart saucepan, heat the milk, salt, sugar and butter over low flame. Cook until the milk is scalded and transfer to a 2-quart double boiler.
Meanwhile, beat the eggs and vanilla in a medium bowl. Stirring constantly, slowly add the beaten eggs to the double boiler, then the rice, and cook until thickened, about 5 minutes.
Pour the mixture into a 9 x 11-inch baking pan, sprinkle with the cinnamon, and let stand at room temperature about 30 minutes. Cover and refrigerate until well chilled, about 4 hours.