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Grease a two quart casserole. In medium sauce pan, bring rice and water to a boil. Reduce heat and simmer, covered for about 20 minutes. Beat eggs, sugar and vanilla. Set aside. Stir milk, salt and cinnamon sticks into partially cooked rice. Simmer, stirring constantly, until rice is tender. Remove from heat. Stir in egg mixture and pour into prepared casserole. Bake at 350 degrees for 30 minutes. Stir pudding and sprinkle top with cinnamon. Return pudding to oven for 30 minutes more, or until set.
Fresh Strawberry
Sorbet
1 can frozen limeade concentrate, thawed
2 egg whites
1 cup ice cubes
2 packages solidly frozen, sweetened strawberries
Combine limeade concentrate and egg whites in a small saucepan. Gently heat (stirring) to 145 degrees, and hold at 145 for three and one-half minutes. Place ice in- a blender. Pour limeade mixture over ice. Add the frozen berries. Puree until smooth. Mixture will be perfectly smooth but still partially frozen when done. Spoon into a resealable rigid plastic container and store in the freezer. When ready to serve, allow the sorbet to sit at room temperature for a few minutes to make it easier to scoop.
Yield: about four cups.
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