Updated: Apr 4, 2020
(by Patty Bologna and Susan Cipollaro)
1 c. short grain white rice
1 c. water
pinch of salt
4 - 4 1/2 c. milk (the creamier you like it, the more milk you add)
1 c. sugar
4 egg yolks, beaten (set aside in a separate bowl)
cinnamon for garnish, optional
Wash rice under cold water in sieve.
Bring water, rice, and salt to a boil in a large saucepan.
When rice has absorbed all the water, add milk and sugar.
Simmer until all milk is almost absorbed and rice has a creamy consistency (about 40 minutes).
Remove pan from heat and add about 1 c. of the cooked rice, one large spoonful at a time to the beaten egg yolks, stirring.
(It will temper the eggs and prevent them from scrambling.)
Add egg/rice mixture back into saucepan.
Turn heat to medium-low and stir occasionally for another 5 minutes.
Pour into serving dish or platter and let cool.
Dust with cinnamon if desired.