Lennie's Ultimate Rice Pudding

Recipe by Lennie
READY IN: 1hr 15mins




  • 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!