Recipe - Fruited Rice Pudding

4 cup Skim milk
One fourth teaspoon Ground cimmamon
One fourth cup Plus 1 Tbsp brown sugar
One fourth teaspoon Salt
One half cup Long grain rice
1 Egg yolk, at room
Temperature
1 teaspoon Vanilla
1 pound Nectarines and/or plums,
Pitted and minced

Makes 6 servings

In medium saucepan, bring milk, cinnamon, One fourth cup brown sugar and salt to
boiling. Stir in rice. Reduce heat to low; cover, simmer 3545 minutes or
until rice is tender. Stir occasionally.

In small bowl, beat egg yolk. Stir in 1/3 cup hot rice mixture into egg
yolk. Slowly pour egg mixture back into rice mixture, stirring rapidly.
Cook, stirring constantly, 5 minutes or until mixture thickens. Remove
saucepan from heat. Stir in vanilla. Serve warm or cover surface of rice
with plastic wrap. Chill until ready to serve.

Meanwhile, toss fruit with remaining 1 Tbsp brown sugar; let stand 15
minutes.

Spoon rice pudding into dessert bowls; top with fruit. Serve any remaining
fruit on the side, if desired.

Woman's World From the collection of Jim Vorheis

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini