Rice Pudding

From the kitchen of Katy Heath for Margaret K. Joyce

Ingredients

1 cup rice
2 1/2 cups water
1 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup raisins
1/2 cup chopped dried apricots
6 cups milk

Directions

1. Bring water to a boil and cook the rice in the water for 5 minutes.

2. Drain and rinse the rice.

3. Return the rice to the pot. Add sugar and 4 cups of milk.

4. Simmer for 45 minutes, stirring occasionally.

5. In a separate bowl, mix the other 2 cups of milk, eggs and vanilla.

6. Slowly add the cooked rice. Put back into the pot and bring to a low boil.

7. Add the raisins and apricots.

8. Cool.

9. Add milk or cream if it is too thick.