Rice Pudding

This is great for using up those rice left-overs from dinner!
It can be served warm or cold, with a dollop of whipped cream or sprinkle of nutmeg or cinnamon!

3/4 cup sugar
1/3 cup flour
1/4 tsp. salt
2 cups whole milk
3 egg yolks, beaten
1/2 tsp. vanilla
1 - 1-1/2 cups cooked rice

Whisk together sugar, flour, salt and milk in med-size saucepan over medium heat.  Continue to whisk and scrape bottom of pan continuously, so it won't burn.  After it begins to bubble, continue to whisk briskly for 2 minutes, as it will thicken. Remove from heat.  Gradually add about 1/4 cup hot mixture to beaten egg yolks, whisking briskly.  Return egg mixture back to saucepan with rest of pudding, whisking again.  Add vanilla and rice to pan, stirring 'til thickened and smooth.  To refrigerate, smooth a piece of plastic wrap right over the top of the pudding so a "skin" won't form on the top of the pudding.