LENNIE'S ULTIMATE RICE PUDDING

Steps:

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