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1
Place water and rice in a large, heavy pot with a tight-fitting lid.
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2
Bring to a boil, reduce heat slightly, then allow to boil until almost all the water is gone (approximately 10 minutes).
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3
Stir in 4-1/2 cups of the milk and reduce heat to med-low.
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4
Yes, it looks like a lot of liquid.
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5
Don't worry.
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6
(Note: don't use skim milk; it's not rich enough to make a nice pudding.) Into the remaining 1/2 cup of milk, whisk in the sugar and cornstarch.
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7
Whisk this mixture into the rice, then add the raisins (substitute currents if you prefer).
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8
Stir.
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9
Grate nutmeg over the top of the mixture, lightly dusting the entire top.
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10
Raise the heat to med-high and, stirring almost constantly, bring to a slow boil.
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11
Reduce heat to low and put lid on pot.
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12
Simmer (very gently) for anywhere from one hour to 1-1/2 hours-- until the pudding has thickened.
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13
Stir pot occasionally, making sure the pudding does not stick to the bottom of your pot.
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14
When pudding is thick, spoon some out into a custard cup which contains the egg yolk.
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15
Do this about a teaspoon at a time, to slowly warm the yolk.
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16
Any faster, or in any greater quantity, will cause the yolk to curdle.
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17
When yolk is beaten and warmed, stir into pudding.
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18
Cook for two more minutes; remove from heat.
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19
Stir in vanilla (pure extract only please, not artificial), then pour pudding into an attractive serving dish.
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20
Sprinkle cinnamon on top and let cool to room temperature.
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21
Do not add cinnamon while cooking or the pudding will have an unpleasant gray/brown colour.
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22
Refrigerate if not serving right away.
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23
Canadian comfort food!
