Rice Pudding

I love the creamy, yummy goodness of rice pudding. I think the secret to rice pudding is to use a medium grain rice. Because the cooked product is more sticky the end result is more creamy.

1 cup white rice
4 cups half-n-half
2 large egg yolks
1 teaspoon vanilla extract
2/3 cup sugar
2 tablespoons butter, softened
1/2 cup golden raisins/dried cranberries/dried cherries/chopped dried apricots (optional)
Cinnamon

In a large saucepan, bring the rice and half-n-half to a boil over medium heat. Reduce heat and simmer for 18 minutes, stirring occasionally in the beginning and constantly at the end to prevent burning.

In a small bowl whisk the egg yolks, vanilla, and sugar until blended. Add 1/2 cup of rice mixture to temper the eggs. Combine with rice. Stir in butter and fruit. Pour into serving bowl and cool to room temperature. Sprinkle with cinnamon.

Can be made the day before and refrigerated.