Dora's sweet rice pudding gets its zest from spicy nutmeg and cinnamon. It's made on the stove, not in the oven, so it whips up quickly! Try adding other dried fruits, such as apricots or dates, to the pudding.
8 cups (1/2 gallon) whole milk
1 1/2 cups sugar
1 tbsp. ground cinnamon
1 tsp. ground nutmeg
1 cup converted rice (not instant rice)
1 large egg
2 large egg yolks
2 tsp. vanilla extract
1/2 cup raisins
Step 1
In a large saucepan, bring the milk to a boil over medium-high heat. Stir in the sugar, cinnamon, and nutmeg. Reduce the heat to medium and continue stirring the mixture until the sugar dissolves. Add the rice, cover the saucepan, and let the rice cook for 45 minutes, or until soft and creamy.
Step 2
In a mixing bowl, whisk the egg with the two egg yolks and 1 teaspoon of vanilla extract. Remove the rice from the heat. Begin adding the egg mixture to the hot rice, by quickly whisking it in one tablespoon at a time. After the egg mixture has been added, return the pot to the heat and continue cooking and stirring for another three minutes.
Step 3
Remove the pot from the heat and stir in the remaining teaspoon of vanilla extract and the raisins. Let the mixture cool to room temperature, then refrigerate. Serve warm or chilled.
