2 c. cooked Minute rice
2 1/2 c. milk
3/4 c. sugar
2 tbsp. cornstarch
1/4 tsp. salt
1 egg, well beaten
2 tbsp. butter
1 tsp. vanilla

In 1-quart casserole, blend together sugar, cornstarch and salt. Gradually stir in milk, mixing well. Microwave at High 5 to 7 minutes, stir every 3 minutes until mixture is smooth, thickened and clear. Stir a small amount of hot pudding quickly into egg, returning egg mixture to hot pudding, mixing well. Microwave at medium-high 1 to 3 minutes, stirring after 1 minute until smooth and thickened. Add butter and vanilla, stir until butter is melted. Add the already cooked rice and pour into serving dishes. Let set for 15 to 20 minutes before serving.