A creamy, custardy family tradition. Using a double boiler eliminates the possibility of scorching the milk.
- Fill bottom of double boiler with water, leaving enough room for water to simmer without touching the top pot. Bring to a gentle simmer over a medium-low heat.
- Pour milk and rice in top of double boiler. Cover and nest into bottom of double boiler.
- Cook for 45 minutes or until rice is done. Not all of the milk will be absorbed. Remove from stove top.
- In a bowl, beat eggs until well-combined.
- Temper the eggs by stirring a spoonful or two of the hot rice into beaten eggs. Mix quickly until completely blended. Once the eggs are slightly warmed, continue to add hot rice until about a third of the pot is now in the bowl with the eggs. This tempering will give you the rich flavor of the eggs without a scrambled egg consistency.
- Pour egg and rice mixture back into the pot. Mix well.
- Stir in sugar, vanilla and nutmeg.
- Chill and serve.