Rice Pudding

1⅓ cup              White Rice
3½ cups            Whole Milk
2 Eggs               beaten
1 cup                 Sugar
1 Tablespoon    Cinnamon
½ Teaspoon      Nutmeg

Combine Rice, 3 cups of the milk, sugar, cinnamon and nutmeg. Bring to a boil, reduce heat and simmer 20 minutes or until most of the liquid is absorbed. Ladle liquid from the top of the rice mixture into the beaten eggs. Add egg and milk mixture back into the rice and cook 2-3 minutes more until the mixture is slightly thickened. Add the remaining ½ milk and remove from the heat. Refrigerate until cool. The mixture will thicken as it cools. Stir in caramel. (recipe follows)

Caramel1 cup        Sugar
2 Tablespoons      Water
8 oz.                      Heavy Cream

Combine sugar and water in heavy saucepan over medium heat. Allow mixture to boil just until a golden color is reached. Remove from heat and stir in heavy cream. Cool.

Candied Pecan Streusel

1lb.          Pecans
1¼ cup    Sugar
1½ cups  Water
2 cups     Brown Sugar
3 cup       Plain Breadcrumbs
¼ lb.        Butter, melted

Combine water and sugar and heat until sugar dissolves. Add pecans and simmer 15 minutes, stirring occasionally. Remove from heat and allow to stand in pot 15 minutes. Strain liquid from pecans and spread nuts onto a baking pan. Bake at 275° for 15-20 minutes, stirring occasionally. Let cool. Mix cooled pecan with brown sugar, breadcrumbs and butter with your hands to make a crumbly streusel.