Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: sugar, cornstarch and salt. add milk and sugar mixture to rice. heat to boiling; boil 1 minute, stirring constantly. remove from heat. stir in butter and vanilla. separate eggs (whites will not be used) and beat yolks. slowly stir about 1 cup of the hot rice mixture into the beaten egg yolks in a bowl. blend with the remaining mixture in saucepan. cook over medium heat, stirring frequently, just until mixture starts to bubble. serve warm or cold, plain or with favorite topping. optional: one or more of the following ingredients can be added after the egg yolks and before final cooking. 1/2 c raisins 1/2 c chopped nuts 1/2 c chopped apples 1 t cinnamon

Target recipe: preheat oven to 325 degrees f with rack in center of oven. butter 4 (6 oz) ramekins. add 1/2 cup milk, 4 tsp rice, 2 tsp sugar, and a pinch of salt to each ramekin. finely grate a little nutmeg over each, then stir to combine. put ramekins in a shallow baking pan and bake until most of milk is absorbed and tops are golden-browned, about 1 hour (a skin will form). cool puddings in ramekins on a rack, about 1 hour. discard skin from top of puddings, then stir 1 tbsp cream into each. puddings can be served at room temperature or chilled. if desired, chill puddings, covered, at least 30 minutes. **note: rice pudding can be chilled up to 3 days before serving.