Rice Pudding From Riviera Hotel Las Vegas - cooking recipe

Ingredients

1 cup boiling water
1 cup white rice (I prefer long grain Basmati)
1 dash salt
1 quart 2% low-fat milk
1/4 cup butter
2 eggs
1/2 cup sugar
1 teaspoon vanilla
1/2 cup raisins
cinnamon-sugar mixture, for topping to taste

Preparation

Put first three ingredients into a pan and boil together for four minutes.
Put together your double boiler and in the top pan put the milk and butter. Add the hot rice mixture to this and cook in double boiler for 11/2 hours. Stir occasionally.
Lightly beat the two eggs in a bowl and stir into them a 1/2 cup of the hot mixture. (You are tempering the eggs at this point, bringing temperature of eggs slowly up to that of hot mixture so you don't end up with scrambled eggs!) Add another 1/2 cup of hot mix to eggs and stir. Slowy add egg mixture back into the hot rice mixture a little at a time and stir well.
Add sugar to rice and cook for a few minutes til sugar dissolves. Adjust salt now to your personal preference.
Lower burner temperature under double boiler to lowest setting and add vanilla and raisins. Cook and stir gently for 1-2 minutes.
Remove from heat and pour into serving dishes. Sprinkle cinnamon and sugar on top of bowls to taste. Serve warm or cold. Store leftovers in refrigerator.