Rice Pudding

Put the rice into a rice cooker or into a saucepan on the stove with the water. Cook according to package instructions, until soft and tender.

Then stir in the condensed milk and butter. Simmer until the pudding thickens slightly, about 20 minutes.

Remove the pot from the heat and stir in the vanilla and nutmeg. Spoon the pudding into individual custard cups and refrigerate until ready to serve.

When ready to serve, invert puddings onto chilled plates and serve with fruit sauce. Or serve in cute, small cups.

For fruit sauce: Combine the orange juice, sugar and cornstarch in the top of a double boiler. Cook the mixture over simmering water until it thickens. Remove the pot from the heat and stir in the lemon juice, butter and almond (or more vanilla) extract. Serve sauce warm over rice pudding.

I got this recipe a long time ago from Paula Deen’s portion of Food Network and made the fruit sauce the first time. But it’s just as good without the sauce so I don’t usually make that anymore.