This is the rice pudding recipe my grandma, then my mom, always made. And now it's mine. Straight from the 1934 Watkins cookbook.
1/4 cup sugar
1/4 teaspoon salt
2 cups whole milk, scalded
1 1/4 cups cooked rice
1/2 teaspoon vanilla
1/8 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 cup raisins (optional)
Beat egg slightly; add sugar and salt and mix well.
Slowly add scalded milk to the egg mixture, stirring constantly.
Add the rice, vanilla, nutmeg, cinnamon and raisins and stir to completely combine.
Pour into a greased 2-quart baking dish; set in pan of hot water and bake at 350F for 40-45 minutes, until set.
Not that you need to use my recipe, but now I have to.
Lunch for me today was crab salad on whole wheat with Dijon and cheddar, with a huge glass of sweet tea. It almost never occurs to me to take pictures of lunch.