This takes quite a bit of work but the taste is worth it. I probably though will skip the nutmeg the next time since I am not a big fan of it's flavor.
Sharlene, I have made this recipe hundreds of times and it is always thick after about 1 hour. Are you sure you used short-grain rice (like arborio)? That is absolutely essential to the recipe; short grain rice and long grain rice are very different.
After 3 hours of simmering (with the lid on) our rice was still runny. Are you sure 1 teaspoon cornstarch. I tried adding 2 more teaspoons and it was still runny. Salvaged it by tempering 3 more whole eggs and mixing them in. Flavor was good though and nice and creamy with more eggs. UPDATE: After consulting with Lennie, I tried this recipe again using the right rice and did have better results. Thanks for the education Lennie!
Tasty rice pudding, It thickened up fine and the cinnamon and nutmeg flavours were well liked by my family.
Now that's what I'm talkin' about! Just the way I like it, creamy and tasty. I used 2 1/2 cups of leftover cooked basmati rice because that is what I had on-hand. It was a bit much (suggest 1 1/2-2 cups rice) and I will try short-grain next time (would be even creamier), but it was still so good. Thanks Lennie, it's hard to find a rice pudding that is not eggy or custardy. A keeper for sure!
This is my kind of rice pudding. The texture is perfect and very similar to Kozy Shack, which has been my favorite for a long time. I did not use the raisins or the spices as I like my pudding straight up. Thanks for posting this great recipe!