RAISIN RICE PUDDING

      Title: RAISIN RICE PUDDING
  Categories: Puddings, Desserts, Restaurant, Greek
       Yield: 6 Servings
  
   4 3/4 c  Milk or more (not low or
            Nonfat)
     2/3 c  Medium- or short-grain white
            Rice
     1/3 c  Sugar
       2 tb Unsalted butter
       1    Cinnamon stick
         pn Salt
     1/3 c  Golden raisins
       2 ts Vanilla extract
       2 lg Egg yolks
  
   Combine 4 cups milk, rice, sugar, butter, cinnamon stick and salt in
   heavy large saucepan.  Simmer over medium-low heat until rice is
   tender and mixture is creamy, stirring frequently, about 1 hour.
   Remove from heat. Discard cinnamon stick.  Stir in raisins and
   vanilla.
   
   Pour 3/4 cup milk into heavy small saucepan.  Bring to simmer. Whisk
   egg yolks in medium bowl to blend. Gradually whisk hot milk into
   beaten yolks. Return mixture to same saucepan. Stir over medium heat
   until thermometer registers 160 degrees, about 2 minutes (do not
   boil). Stir egg mixture into rice mixture.
   
   Transfer rice pudding to large nonmetal bowl.  Cover and chill until
   cold, about 30 minutes.  Thin rice with more milk, if desired. Spoon
   into bowls and serve.
   
   Source:  Bon Appetit 9/95
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