Italian Rice Pudding
by Joanna James from CT

Directions
Preheat oven to 400°F. Bring 2 cups of water to a boil. Stir in ½ cup Arborio rice (white, short grain). Cook covered over very low heat about 20 minutes. Remove from heat and let cool slightly (if any water remains, pour it off).

Mix all ingredients in bowl until smooth. Pour into a 9” round cake pan or an 8” x 8” square pan, sprayed with cooking spray. Stir in the cooked rice until evenly spread throughout. Liberally sprinkle the entire top with cinnamon. Bake uncovered for 45 minutes or until center is just about set. Serve warm or cold. Store any remaining pudding in the refrigerator, covered.