2 1/2 cups of long-grain rice, rinsed
8 cups of whole (homogenized) milk
1 large cinnamon stick, broken in two
3/4 tsp. of salt
1 Tbsp. of vanilla extract
3 strips of lemon peel
3 strips of orange peel
1 cup of sugar
2 egg yolks + 1 cup scalded milk
1/2 cup raisins soaked in Metaxa brandy
ground cinnamon for finishing
- Rinse your rice under cold water and place in a pot along with the milk, cinnamon, salt, vanilla, lemon & orange peels and sugar and turn your heat on to medium and stir with a whisk so that your rice doesn’t clump (or break-up some clumps). Keep on stirring until your milk comes to a boil then reduce to medium low.
- Simmer your rice pudding for 65-90 minutes, occasionally stirring to ensure the rice doesn’t clump or stick to the bottom of your pot. In the meantime, pour your raisins into a cup and pour in a good shot of Metaxa brandy and stir to mix. Allow the raisins to steep in the brandy until the rice pudding has cooked to a thick, creamy consistency.
- When the rice pudding has reached your desired consistency (I like it thick and creamy), remove from the heat and carefully remove the cinnamon sticks, citrus peels and reserve. Place a cup of milk in the microwave or heat on your stove-top to just scalding, Crack two eggs and separate the whites from the yolks – placing the yolks in a bowl. Whisk the yolks until creamy and when your milk is just scalding, very slowly pour the milk into the bowl with the eggs while while whisking the yolks (very important to slowly add the milk to the yolks so you don’t end-up with scrambled eggs – this is called tempering).
- Now pour your tempered egg and milk mixture into your rice pudding along with the now-plump raisins and stir in to incorporate. Pour into a large casserole serving dish or individual-portioned bowls and allow to cool. Sprinkle ground cinnamon on the surface, cover with plastic wrap and place in the fridge overnight. Serve cool or at room temperature. Rice pudding will keep for up to one week.