Rice Pudding - cooking recipe

Ingredients

6 egg yolks
1 tsp. vanilla
2 c. milk
8 oz. Cool Whip
pinch of salt
1/4 c. white sugar
2 c. rice, cooked

Preparation

Whisk together all ingredients except rice in the top of a double boiler over medium heat.
Cook, stirring constantly, about 8 minutes until custard has thickened to the consistency of a heavy cream.
Do not allow custard to boil.
Pour custard through strainer and chill.
Cook rice separately; when cool, blend with custard.
Add Cool Whip and chill.