Rice Pudding
5 large eggs (beaten)
2 1/2 cups whole milk
1/3 cup white sugar
4 tsp vanilla
2 tsp lemon juice
2 cups white rice (cooked)
1/3 cup dates
Whipped cream

Combine everything except the whipped cream, mix well then pour into a 2 1/2 quart baking dish. Place the baking dish into a pan of equal height and fill half full with hot water. Bake in a 350 degree oven for about one hour. Stir once after fifteen minutes and again after thirty minutes then bake until a knife in the center comes out clean. Serve this dish hot, warm, or cold. Good as an appetizer, dessert, or as a stand-alone snack.

Double Chocolate Pudding
1 cup sugar
1/3 cup unsweetened cocoa powder
1/2 cup cornstarch
1/8 tsp. salt
5 cups whole milk
1/4 cup butter
1 tsp. vanilla
3/4 cup chocolate chips
Whipped cream

Combine the sugar, cocoa, cornstarch, salt and the milk over medium heat until it reaches a slow boil. Cook the mixture stirring constantly until it begins to thicken. Remove from the heat and mix in the butter, vanilla, and chips, again stirring constantly, until all of the chips have melted. Great when served warm or chilled. Cap individual servings with a scoop of whipped cream, or mix in your favorite nuts or rice cereal for a crunch.