6 c. milk
1 c. uncooked med.-grain rice
1/8 tsp. salt
1 c. sugar
3 eggs
1/4 c. butter
1 tsp. vanilla

Bring milk to a boil in a 3 quart saucepan. Add rice and salt, stirring until mixture returns to a boil. Cover, reduce heat and simmer mixture 40 minutes. Stir in sugar. Beat eggs until thick and lemon colored. Gradually stir about 1/4 of hot mixture, stirring constantly. Cook over low heat 5 minutes, stirring constantly.

Remove from heat; stir in butter and vanilla. Spoon cooked rice mixture into a lightly greased 1 1/2 quart baking dish. Refrigerate at least 8 hours before serving pudding. Drizzle sauce over top.

MARMALADE SAUCE:

1 tsp. cornstarch
1/3 c. cream sherry
1 (10 oz.) jar orange marmalade
1/4 c. chopped pecans
Pinch of ground cinnamon

Combine cornstarch and sherry in a small saucepan, stirring until cornstarch dissolves. Stir in marmalade, pecans and cinnamon. Cook over low heat, stirring constantly, until thoroughly heated. Yield: about 1 1/2 cups.