Rice Pudding

As a child, rice pudding was a special treat that I'd get on trips to the diner with whipped cream, cinnamon, and sometimes even vanilla ice cream. I never got over this creamy, luscious confection, but it remained a memory of youth rather than a present pleasure. And then, a few nights ago I had a craving for something sweet but had no money to go out and buy anything. Upon inspection of my meager kitchen supplies, I discovered that there was one thing I could make with only ingredients I already had. And it turned out to be the perfect dessert.

2 1/2 cups milk
1 cup water
1/2 cup rice
1/8 teaspoon salt
1 egg
1/4 cup brown sugar
1/3 cup white sugar
1 tablespoon butter
1 teaspoon vanilla extract
Cinnamon

Start by combining rice, milk, water, and salt in a saucepan. Set over high heat and bring to a boil, stirring occasionally. When liquid starts to boil, move saucepan to low heat, cover, and let cook for 20 minutes. Be sure to stir periodically so the rice doesn't stick to the bottom and burn. Add extra water as needed for consistency and rice tenderness.

In a separate bowl, beat an egg and mix in the brown and white sugar. When the rice mixture has reached the desired consistency, remove from heat. Add spoonfuls of the hot rice mixture to the egg mixture, stirring constantly until the egg mixture is hot. (This is an important step, if you add the cold egg directly to the hot rice, it may curdle on contact, so heat the egg mixture gradually and with constant beating.) Now add the hot egg/sugar/rice mixture back into the larger rice pan. Place back on low heat and stir for a few minutes. Add vanilla and butter and stir until melted.

Serve either hot or cold with cinnamon sprinkled on top.