Rice Pudding

Rice pudding. Some love it, some hate it. I am obsessed with it. I perfected this delicious recipe when I lived in Brazil for a while. Down there, they add in egg yolks as the very last step for a thick, custard type rice pudding. Now that's what I'm talking about.
I used long grain white rice in this batch, which worked out great. I have also made it with white parabolized rice  which worked as well. But I one day I would like to try Jasmine rice and see how delicious that would be.  I also used skim and 2% lactose free  milk in this because of my milk sensitivities instead of whole milk and it came out just as creamy. Oh the possibilities...
**Disclaimer: You may want to double this recipe, because this batch was gone within an hour...

Rice pudding

1 cup uncooked white rice

3 1/2 cups skim or 1% milk

1 1/2 cups sugar

2/3 cup flour

1 teaspoon salt

4 1/2 cups whole milk

3 egg yolks, beaten

3/4 teaspoon vanilla

Instructions

1. Bring uncooked rice and 3 1/2 cups milk to boil. Stir constantly while scraping the bottom until milk is almost completely evaporated. The rice will appear creamy and thick. Take off heat and set aide. 

2. In a saucepan combine the sugar, flour, salt and whole milk and whisk together until smooth. Add in cooked rice. 

3. On medium heat, bring the mixture to a boil stirring constantly. The mixture will begin to thicken. Turn to low heat and stir for 5 minutes.

4. Remove from heat and immediately add the egg yolks. After the egg yolks are incorporated, add the vanilla. Chill for 30 minutes. Served chilled. Enjoy!