cup converted rice (do not use minute)
and ⅔ cups half & half
In medium pan bring rice and water to boil. Simmer, covered, till tice is very tender and most of water is absorbed, about 25 minutes. In small bowl mix cornstarch, sugar, and salt, stir into cook rice along with half and half. Stirring constantly until it comes to a boil, boil 1 minute. Remove from heat, stir in butter and vanilla. In another small bowl beat egg yolks, gradually stir in about 1 cup hot rice, stir to temper the eggs. Then add temper eggs back into the rice and cook over medium heat until bubbly. Remove from heat and let stand at room temperature. Serve warm or cold. Can refrigerate after cools completely.