Duckie was my grandmother, and this is her rice pudding recipe. I use whole milk to make it, because that’s the way she did it.
Duckie’s Rice Pudding
1 quart whole milk
3/4 cup sugar
1/2 cup uncooked white rice
1/2 tsp. salt
golden raisins (very, very optional)
1 whole egg
1 additional egg yolk
Combine all ingredients in a double boiler. Cook over medium-high heat (enough to keep the water in the bottom of your double boiler at a good simmer) for 2-3 hours. This is quite a while, so replenish the water in the bottom of your double boiler as needed.
Beat together the whole egg and the egg yolk and add it slowly to the mixture in the double boiler. You’ll want to temper it so your eggs don’t scramble. Do this by adding small amounts of the hot rice mixture to your beaten eggs. Stir the rice and eggs to bring the temperature of the eggs up slowly, then add the whole thing back into the pot.
Cook for 2 minutes. This is to cook your eggs through and thicken the pudding.
Add 1 tsp. of vanilla and stir. Sprinkle with cinnamon and nutmeg to taste and cool.
Keeps for about 4 days in the fridge. If it’s too thick once it cools, you can thin it out with a little cream.