Creamy Rice Pudding

In medium saucepan over medium flame, bring rice and water to a boil.

Simmer over low flame, covered, until rice is very tender and most of the water is absorbed, about 25 minutes.

In a small bowl, combine sugar, cornstarch and salt; stir into hot rice with half and half.

Stirring constantly, bring to a boil and boil 1 minute.

Turn off flame; stir in butter and vanilla.

In small bowl, slightly beat egg yolks; gradually stir in about 1 cup of hot rice mixture; stir back into remaining rice mixture.

Stirring often, cook over medium flame just until mixture starts to bubble. Let stand at room temperature and serve warm.

6 to 8 servings.