Rice Pudding

2 cups water
Dash of salt
1/2 cup long grain rice
4 cups milk
4 egg yolks
3/4 cup sugar
1/2 cup golden raisins
2 teaspoons vanilla extract
Ground cinnamon, ground mace, and ground nutmeg to taste
Directions

Preheat oven to 350 degrees F. Grease a 9-inch square baking dish with butter.

In a saucepan, combine the water and salt and bring to a boil. Add the rice, reduce the heat to medium-low, and cook, uncovered, until tender, about 15 minutes. Drain and let cool completely.

Rinse the saucepan and add the cooled rice and the milk to it. Place over low heat. Meanwhile, in a bowl, using a wooden spoon, beat together the egg yolks and the sugar until blended. Gradually add the egg mixture to the milk mixture, stirring constantly. Then let the mixture heat to just below a boil, continuing to stir occasionally. Remove from the heat. Stir in the raisins and vanilla, mixing gently.

Pour the rice mixture into the prepared dish. Sprinkle with the cinnamon, mace, and nutmeg. Bake until the top is golden and a knife inserted into the center comes out clean, about 45 minutes.

Serve warm or at room temperature.

Serves 6