Rice Pudding

Comfort food, for sure, especially if you eat it warm. Although it's not complicated, because you can't rush the absorption of the milk, it is a little bit time consuming...but worth it!

3 eggs at room temp.
!/2 cup risotto rice
4 cups milk
1/2 cup sugar
1 tsp vanilla
dried orange peel or nutmeg

Beat the three eggs thoroughly and set aside.
Place rice and 1 cup milk in medium saucepan on medium high heat. Cook and stir constantly, lowering heat if milk starts to boil. When all of the milk is absorbed, add the next cup. Again, cook and stir until all is absorbed. Continue in this fashion until you have added the 4 cups of milk.

Turn heat to the lowest. Add 2 tablespoons of the rice to the beaten eggs and stir. Do this twice, then add the eggs to the pot of rice and milk, stirring the whole time. Bring heat back to medium and cook, stirring, for 2 to 3 minutes. Remove from heat and stir in 1/2 cup sugar and 1 tsp vanilla. Pour into your serving dish or individual dishes and let cool for a few minutes. Sprinkle with either the orange peel (my favorite) or the nutmeg. Refrigerate if you are not serving right away. It's good either warm or cold.