Rice Pudding

Ingredients

3/4 cup uncooked white rice, short grain
2 cups milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
1 tablespoon butter
1/2 teaspoon vanilla extract
1/4 tsp cinnamon, or to taste

Directions

In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

Beat egg well in small bowl, then add 1/2 cup milk, set aside. In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes, add sugar. While beating egg mixture gradually add about half of rice mixture, then combine egg mixture with the rest of rice. This helps to not scramble the egg. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter, vanilla, and cinnamon. Serve warm.

Hot Fudge Pudding Cake

INGREDIENTS

1 3/4 cups white sugar
1 1/2 cups all-purpose flour
10 tablespoons unsweetened cocoa powder
3 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
1/2 cup butter, melted
1 1/2 teaspoons vanilla extract
3/4 cup packed brown sugar
1 2/3 cups hot water

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together the 2/3 cup sugar, flour, 5 tablespoons of the cocoa, baking powder and salt. Blend in milk, melted butter and vanilla; beat until smooth. Pour batter into one 9 inch square baking dish.
In separate bowl, stir together the remaining white sugar, brown sugar and the remaining cocoa; sprinkle mixture evenly over batter. Pour hot water over top. Do not stir!
Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until center is almost set. Let stand for 15 minutes. Then spoon into dessert dishes, spooning sauce from bottom of pan over top.