Rice Pudding

Had a craving for rice pudding the past week, so finally Sunday I made some, even though there was only a little time before Mass (hey, Daylight Savings always seems to give you more time, right?).  I started with the recipe here, but wanted to add an egg, the way I'd seen it in other recipes online.  The resulting attempt went something like this:

Rice Pudding

3 cups milk
1 cup rice
1/2 cup sugar
dashes of cardamom
1 stick cinnamon
pat of butter
more milk
1 egg

Cooked, boiling, for about 1/2 hour before I realized rice does not cook in milk the way it does in water.  So I added more milk (about 1/2 cup), and lowered the temperature a bit.  I also experimented with "steaming", leaving the top on until I had to stir again, which was almost constantly.  The rice plumped up quickly in response, but I still ended up with slightly crunchy rice.  Next time, lower heat, longer cooking time.  

At the end just before serving, I beat an egg in a one cup measuring cup, and added milk to fill.  This concoction was drizzled into the hot pudding, stirring constantly to avoid cooking the egg.  The pudding was heated to boiling, and then served.  Need I say the little guy loves it?

My helper: