1 cup water
1/2 cup rice
4 Tbsp. butter
4 cups milk
2 eggs
1/2 cup sugar
1/2 tsp. vanilla
Cook rice in water until it is almost absorbed. Add the milk, cover and simmer very gently for 1 hour. Stir it every 10 min. or so. Beat the eggs, sugar and vanilla til smooth. When you take the pan off the heat stir in the egg mixture until well incorporated. Cover with Saran Wrap to avoid that creepy skin on top and refrigerate at least 6 hours.
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