Frozen Rice Pudding

• 1/2 cup raw rice
• 3/4 cup/180 ml sugar
• 1/2 tsp/2.5 ml salt
• 1/4 tsp/1.2 ml Watkins Nutmeg
• 4 cups/1 L milk
• 3 eggs, beaten
• 1 tbsp/30 ml Watkins Vanilla
• 1 cup/250 ml whipping cream

Wash rice thoroughly and cook in boiling water for 5 minutes, then drain. Stir in sugar, salt and Watkins Nutmeg; add milk. Cook about 40 minutes, or until tender, in top of double boiler. Add beaten eggs and cook 5 minutes longer. Cool. Add Watkins Vanilla and fold in whipped cream. Turn into refrigerator tray and freeze with temperature control set at lowest point.