To make classic rice pudding, boil white rice, add sugar and milk, incorporate egg yolk and spices, and cook the pudding until it is very thick. This 45-minute recipe yields five servings.
In a small pot over high heat, combine 1/2 cup uncooked converted white rice and 1 1/2 cups water. When the mixture boils, reduce the heat, cover the pot, and simmer the rice for about 25 minutes. In a large mixing cup, combine 1/2 cup white sugar, 1/4 teaspoon salt and 1 teaspoon cornstarch. Stir the mixture thoroughly, add 1 1/2 cups milk, and stir again. Stir the milk solution into the rice.
Boil the pudding for one minute, stirring constantly, and then remove the pot from the heat. Do not turn off the burner. Add 1 tablespoon butter and 1/2 teaspoon vanilla extract. Stir the pudding again.
Crack and separate 2 eggs, and put the yolks into a small bowl. Add 1 cup of the rice pudding, stir thoroughly, and then pour the mixture back into the rest of the rice. Stir thoroughly, put the pot back on the burner, and cook the pudding until the surface bubbles. Turn off the stove, move the pot to a cool burner, and stir in raisins and ground cinnamon to taste. Serve hot or cold.