Rice pudding is a personal favorite. Here’s a recipe: 1 cup white rice (I’m using Nishiki medium grain rice) 1 cup sugar 4 cups milk 4 cups water 1 egg 1 cinnamon stick 1 tsp salt 1 tsp allspice 1 tsp vanilla extract 4 tbsp butter Add to a pot the water, sugar, rice and milk (only 3 cups save 1 cup for later). Mix in the salt, allspice, cinnamon stick and vanilla. Bring to a boil stirring often to not let it burn. Gently simmer for roughly 30-40 minutes. You’re looking for the consistency of oatmeal. If you take it off too early it will be too runny when it cools. Taking it off late and it can be saved by adding some more water/milk if it’s too thick. It takes finesse to get it right. Turn the heat off when it’s perfect. Now combine the other 1 cup milk we saved with the egg and butter in a mixing bowl. Whip together. Add a little bit of the rice pudding to the milk and egg mixture to temper it so your eggs don’t scramble. Stir this in to the rice pudding and then add to...