Creamy rice pudding

In a large, heavy saucepan or small stockpot, add 7 cups milk (I use 2%), 1/4 tsp. salt and 1-1/2 cups standard long-grained (uncooked) white rice.

Over medium low heat, let milk heat (never to a simmer & especially not a boil!) slowly - stir rice occasionally until milk begins to cook the rice. This is a VERY SLOW procedure and takes around an hour or so. Continue to let the rice cook slowly, stirring often.

In a small bowl, beat 2 eggs plus 1 extra yolk with 1/2 cup white sugar.

When rice is cooked/tender, and milk has nearly evaporated - approximately one hour - (the mixture should be creamy and thick and not runny) - remove from heat and mix in the sugar/egg. Return the pot to a low heat and continue cooking and stirring for several minutes until eggs incorporate and cook thoroughly. Turn off heat and add a teasp. of vanilla extract.

At this point you can add (only if you want to) other ingredients. For this recipe I toasted 1-1/2 cups of broken up walnuts and another cup of dried cranberries - a Tblsp. of grated orange peel finished off this dessert! Any other fruits and/or nuts combination work well. The rice pudding is delicious served warm or chilled with some heavy cream or whipped cream spooned over the top!