Rice Rice Baby

Dear N,

Do you still love Cozyshack rice pudding? I saw a recipe for rice pudding and thought of your and Grace's obsession with the stuff. Although I've never had the Cozyshack variety, I like making my own. It's easy, has no preservatives and you feel good feeding it to your family.

Creamy Rice Pudding
(adapted from Epicurious)

4 cups milk
1/2 cup long grain rice
1/2 cup sugar (or Splenda)
1 tbsp butter
1 tsp vanilla
pinch salt
1 egg
1/2 cup heavy cream
1/4 tsp cinnamon
pinch freshly grated nutmet (optional)

Bring milk, rice, sugar, butter, and salt to a boil in a heavy saucepan over moderately high heat, then reduce heat and simmer, uncovered, stirring frequently, until rice is very tender, about 30-40 minutes.
Just before rice mixture finishes cooking, whisk egg lightly in a bowl. Remove pan from heat and slowly add 1/2 cup of rice mixture to egg, whisking constantly. Stir egg mixture into remaining rice mixture in pan, then stir in cream and vanilla.
Pour pudding into a glass or ceramic baking dish and sprinkle with cinnamon and/or nutmeg. Chill pudding, covered. Pudding can be chilled, covered, up to 3 days.