Creamy Rice Pudding

1. 1

   Combine boiling water and uncooked rice in a large heavy saucepan.

2. 2

   Cook over low heat approx 15 minutes covered until all the water is absorbed.

3. 3

   Stir in 4 1/2 cups of the milk and slowly bring to a boil.

4. 4

   Combining the last 1/2 cup milk, with the sugar, and cornstarch, stir til smooth.

5. 5

   Add to the rice and milk mixture.

6. 6

   Lower the heat low, low, simmer.

7. 7

   Add the raisins, salt, and nutmeg.

8. 8

   Stirring occasionally-- Cover and keep on low low heat.

9. 9

   Sometimes takes 1 1/4 hours, to 3 hours-- When this is cooked and thickened properly.

10. 10

    Beat the egg yolk in a bowl with a small amount of the cooked pudding.

11. 11

    Add to the rice into the pot and cook one more minute.

12. 12

    Remove from heat.

13. 13

    Add vanilla.

14. 14

    Spoon into a large bowl or separate dishes.

15. 15

    Garnish with cinnamon.

16. 16

    Serve with cream.

17. 17

    This pudding is well worth the time in cooking, a little effort.

* Per serving · 4 servings · Values may vary.

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