Having warm rice pudding on a cool almost-spring day is very comforting. With Easter in mind, a few tiny chocolate egg decorations can turn this old classic into a delightful festive treat.
♦ 1 cup rice
♦ 2 cups water
♦ 2 cups milk
♦ 1/3 cup sugar
♦ 1 tsp vanilla
♦ Small chocolate eggs
Combine rice and water in a saucepan.
Bring to a boil.
Cover and reduce heat until rice is cooked.
Add milk, sugar and vanilla.
Simmer on low heat until the mixture thickens and looks creamy, about 15 minutes.
Remove from heat.
Serve warm or let cool and top with tiny chocolate Easter eggs.