Creamy Rice Pudding

I’ve been working a lot this week…I’m getting tired, and perhaps a little bit cranky–can you relate??!! 🙂
I think I will make this for dessert tomorrow..sometimes you just need a little bit of old fashioned yummy deliciousness in your belly to make you feel better!

Creamy Rice Pudding ( straight from Food that Really Schmeks)
1/2 cup rice
2 cups milk
2 eggs separated
1/2 cup sugar
1/4 tsp salt
1/2 cup raisins
cinnamon

Put the rice, salt and milk in a double boiler and cook until the rice is tender,about 3/4 hour. (you can also use a heavy bottom saucepan if you don’t have a double boiler–but watch it carefully, you don’t want to burn the milk, or have it stick to the bottom….) At half time, add the raisins.
Beat the egg yolks, and add the sugar, stir some of the hot rice into the mixture, then add to the rice int the double boiler and cook for 2-3 minutes, stirring all the time.  Remove from the hear and stir in the cinnamon.  Add more milk (or cream), if its dry.

Let it cool a bit–but not too much, serve it warm.
If you feel fancy, serve it with a meringue made from the egg whites beaten stiff, with 3 tsp of sugar and a couple drops of almond extract. 
Enjoy!