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: in ungreased 2 quart casserole combine eggs, milk, sugar, vanilla, and 1/4 teaspoon salt. beat until combined but not foamy. stir in cooked rice and raisins. place casserole in a 13x9x2-inch baking dish on an oven rack. pour boiling water into baking dish around the casserole to a depth of 1 inch. bake in a 325 degree oven for 30 minutes. stir well; sprinkle with nutmeg and cinnamon. bake for 20 to 30 minutes more or until knife inserted near the center comes out clean. serve warm or cold. to serve cold, cover and chill pudding for up to 3 days.