1 c uncooked long-grain white rice, 4½ to 5 c milk
not the converted variety 2 egg yolks, lightly beaten
¾ c sugar 1 tsp finely grated fresh
½ c seedless raisins lemon peel
½ tsp salt 1 tsp vanilla extract
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Combine the rice, sugar, raisins, salt and 4½ cups of milk in a heavy
3- to 4-quart saucepan. Bring the mixture to a boil over high heat, stirring
until the sugar dissolves. Then reduce the heat to its lowest setting and
cover the pan tightly. Simmer for 45 minutes, until the rice is soft and a
grain can be easily mashed against the side of the pan with the back of a
spoon. (Check the pan from time to time and, if the liquid seems to be
cooking away, stir in up to ½ cup more milk by the tablespoonful.)When the rice is fully cooked, ladle about 2 tablespoons of the hot liquid into the beaten egg yolks and mix well. Then, stirring the rice mixture constantly, pour in the egg yolks and cook gently over low heat for 2 to 3 minutes longer. Do not let the mixture come anywhere near a boil or it will curdle.
Remove the pan from the heat, stir in the lemon peel and vanilla, and pour the rice pudding into a serving bowl to cool to room temperature. Refrigerate the pudding for 1 or 2 hours, or until thoroughly chilled. Serves 4 to 6.
