Recipe #98: Rice Pudding

From the kitchen of Pat Lamb.

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1/2 Cup Rice (preferably short grain)
1 Cup Boiling water
1/3 Cup Sugar
1 Tsp. Cornstarch
1 Pinch Salt
4 Cups Milk
1 Cup Cream
1/2 Cup Raisins
2 Egg Yolks
1 Tsp. Pure vanilla extract
2 Tbsp. Butter
1 Tbsp. Cinnamon
1 Dash Nutmeg to taste

Combine rice with boiling water in a medium saucepan. Cover. Simmer gently 15 minutes or until water is absorbed.

Combine sugar with cornstarch and salt. Whisk in 1 cup of milk. Stir until smooth. Add sugar mixture along with remaining milk and cream to the saucepan with the rice. Combine well. Add nutmeg and raisins. Stirring steadily, bring to a boil. Cover, reduce heat to the barest simmer, stir occasionally.

Cook 1 to 1 1/2 hours or until mixture is no longer liquidy but very creamy.

Beat egg yolks. Remove pudding from heat. Whisk a little of the pudding into the yolks.

Add yolk mixture to rest of pudding.

Cook 1 minute. Remove from heat again, stir in vanilla and butter.

Transfer to an attractive serving bowl and sprinkle top with cinnamon.

Serve hot or cold.