CREAMY COMFORTING RICE PUDDING

    What could be better, on another cold February day, while nursing an endless head-cold, than a dish of warm rice pudding?  In addition to being the perfect antidote for my winter malady, rice is another Money-Saving Ingredient on Epicurious' top 10 list.  And as far as I'm concerned, rice pudding covers all the bases, as a dessert, afternoon snack or morning breakfast.  The organic egg yolks I used in this recipe gave the rice a beautifully brilliant yellow color. 

                                           RICE PUDDING

• 2 cups milk
• 1/2 cup uncooked regular rice
• 1/4 teaspoon salt
• 2 egg yolks, gently beaten
• 1/4 cup sugar
• 1/4 cup half-and-half, or heavy cream if you wish
• 1/4 teaspoon cinnamon
• 3/4 teaspoon vanilla extract
• toasted sliced almonds

1.  Combine first 3 ingredients in a medium saucepan.  Cover and cook over low heat until rice is tender and milk is absorbed, stirring occasionally.  This should take approximately 30 miinutes.
2.  Combine the egg yolks, sugar, half-and-half or heavy cream, and cinnamon in a small bowl.  Slowly stir about a quarter of the hot rice mixture into the yolk mixture; add the yolk mixture to the remaining rice mixture, and cook over low heat, stirring constantly, until the mixture comes to a boil.  Remove from heat and stir in the vanilla extract.  Fill four small bowls with the rice pudding and sprinkle toasted almonds on top.  Serve warm, or at room temperature.