Ingredients (4 - 6 rice lovers, or just my brother alone)
½ Cup (60 g) Seedless Raisins
¼ Cup (50 g) Italian round short-grain rice (Arborio if possible)
2 ½ Cups (600 ml) Whole milk
A pinch of salt
2 ½ tbsp. (35 g) Granulated Sugar
2 Egg yolks
2 tbsp. (30 g) Butter
Soak the raisins in warm water and set aside.
Rinse the rice with cold water, bring a medium sized saucepan of water to boil, cook the rice for one minute and drain.
In another saucepan bring the milk, salt and sugar to boil, add the rice and cook over low heat for approximately 20 minutes or until the rice has absorbed a large amount of the milk. Remove from heat
Place the egg yolks in a large bowl, pour in a bit of the rice mixture and mix well. Pour the entire mixture back in the rice saucepan
Drain the raisins and toss in rice mixture along with the butter and stir to combine
Return the saucepan over heat, stirring constantly and gently making sure the pudding does not stick to the bottom. Take off heat as soon as it comes to a boil.
Gently pour in a serving dish, and let cool. Cover with cling film and refrigerate for at least an hour before serving
Feasting Recommendations: An ideal quick to make dessert, which can be made a day in advance. Light and creamy it can beautifully follow a heavy meal.