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1
In large saucepan, bring water, rice and salt to a boil.
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2
Cover and reduce temperature to low; simmer for 20 minutes until water is absorbed.
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3
In small bowl, mix cornstarch and sugar together; Add to rice with milk and nutmeg (do not mix in cinnamon!
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4
); stirring occasionally, bring just to boiling point; keep at low simmer (not boil) with lid on for 10-15 minutes, then turn heat off.
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5
If you like soft raisins, stir them in now.
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6
Cover and let stand for about 15 minutes to allow temperature to drop, the rice to soften to desired consistency, and flavors to meld.
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7
Add a small quantity of warm milk/rice mixture to eggs and whisk to blend.
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8
(I slowly add about 1 cup of warm liquid to eggs, whisking after each addition).
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9
(For firm raisins, add them now).
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10
(I slowly add about 1 cup of hot liquid to eggs, whisking after each 1/8 cup).
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11
This will make a nice smooth custard.
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12
If you add eggs to hot liquid too quickly, the eggs will curdle.
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13
Over medium-high heat, bring mixture barely to the boiling point, stirring constantly.
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14
Continue to cook on a low temperature for another 5 minutes, stirring constantly.
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15
Remove from heat and stir in vanilla.
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16
Eat warm, or cover top with plastic wrap and chill.
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17
Before serving, sprinkle top lightly with cinnamon.
