Corky's Famous Rice Pudding (Linda Cicero's Cook's Corner, 9/18/08, Miami Herald)

• 2 ½ pints (5 cups) milk

• 1 cup long-grain rice

• 1 tablespoon butter

• ¾ cup granulated sugar

• 2 eggs

• ½ cup light cream

• 1 teaspoon vanilla

• Dash yellow food coloring

Heat milk, rice and butter in heavy saucepan. When it comes to a boil, add sugar and mix well to dissolve. Reduce heat to low, cover and cook until rice is tender, about 25 minutes, stirring occasionally.

In separate mixing bowl, mix eggs, cream, vanilla and food coloring. Beat well. When rice is tender, stir in egg mixture. Cook until rice floats to the top, about 10 minutes.