Recipe: Horn and Hardart Rice Pudding (not baked)

HORN AND HARDART RICE PUDDING

2 cups cooked rice
1 quart milk
1/2 teaspoon salt
3/4 cup sugar
3 tablespoons unsalted butter
6 large eggs
1 tablespoon vanilla extract
1 1/2 teaspoons ground cinnamon

Cook the rice according to package directions.

In a 2-quart saucepan, heat the milk, salt, sugar, and butter over low flame. Cook until the milk is scalded and transfer to 2-quart double boiler.

Meanwhile, beat the eggs and vanilla in a medium bowl. Stirring constantly, slowly add the beaten eggs to the double boiler, then the rice, and cook until thickened, about 5 minutes.

Pour the mixture into a 9x11-inch baking pan, sprinkle with the cinnamon, and let stand at room temperature about 30 minutes.

Cover and refrigerate until well chilled, about 4 hours.

Makes 8 servings
Source: The Automat by Lorraine B. Diehl and Marianne Hardart