Horn & Hardart’s Rice Pudding®
Serves 8 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 cinnamon
Cook 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 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 9x11-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.