Rice Pudding

In large saucepan, bring water to a boil. Add rice and salt; bring back to a boil. Turn to simmer, cover with tight fitting lid, and cook 15–20 minutes or until water is absorbed.

Increase heat to medium low, add milk and cook until thick and creamy stirring constantly, approximately 15–20 minutes.

In small bowl, whisk egg. Add 1 to 2 tablespoons of the hot liquid to the egg, whisking constantly. Once whisked in, repeat again thoroughly whisking after each addition until egg mixture has warmed. Slowly whisk egg mixture and sugar into rice and milk mixture. Cook for an additional 2–3 minutes. Turn off heat and stir in butter and vanilla extract.