6 c. boiling water
1 tsp. salt
3/4 c. rice
1 qt. milk, scalded
2 pieces stick cinnamon
1 c. sugar
1/4 tsp. salt
4 egg yolks, well beaten
1/4 c. cold milk

To briskly boiling water add the teaspoon of salt and rice and cook for 15 minutes. Drain and add rice to hot milk. Add stick cinnamon and cook until rice is tender, about 1/2 hour. Stir in sugar. Remove pudding from heat, take out stick cinnamon and add beaten egg yolks mixed with the cold milk. Return to heat and cook until thick, approximately 5 minutes longer. Pour pudding into buttered serving dish and sprinkle top with powdered cinnamon. Serves 6.

If preferred, 1 teaspoon vanilla may be substituted for cinnamon.