Rice Pudding

• 2 1/2 c. milk
• 3/4 c. quick cooking rice
• 1/4 c. light brown sugar
• 1/2 tsp. salt
• 2 eggs, beaten
• 1/2 c. coarsely chopped, peeled apple
• 1 1/2 tsp. vanilla
• 1/4 c. chopped walnuts

1. In medium-sized saucepan, combine the milk, rice, sugar and salt.
2. Bring to a boil.
3. Reduce heat and simmer for 5 minutes, stirring occasionally.
4. Beat 2 tablespoons of the hot mixture into the eggs, beating constantly.
5. Stir this mixture into the rice mixture remaining in the saucepan.
6. Stir in the chopped apple. Cook and stir over low heat for 30 seconds longer.
7. Do not boil! Remove from heat; stir in the vanilla.
8. Pour into a large bowl or individual serving dishes.
9. Cover and refrigerate until thoroughly chilled.
10. The pudding thickens as it chills.
11. Sprinkle with nuts and serve.

milk, cooking rice, light brown sugar, salt, eggs, apple, vanilla, walnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=962258 (may not work)