Rice Pudding

This is the exact recipe as dictated by mom, so if you need more directions or other measurements- don't ask me

milk

butter

thicken with cornstarch (1T per cup milk)

eggs (1 per 2-3 cups milk) make sure to temper the eggs-beat them in a bowl, add a little of the hot liquid a stir, add a little more hot liquid and stir, when they are the same temperature as the pot, add them to the milk/butter/cornstarch mixture

sugar

leftover cooked rice

cinnamon

nutmeg

vanilla

I was going to make this tomorrow, but when I called Mom for the recipe, we were talking about using up leftover rice and she suggested fried rice. So now we won't be having rice pudding for breakfast, we will be having fried rice for dinner.