Rice Pudding

5 cups milk
2/3 cup uncooked white rice
1/4 tsp. salt
2 eggs
½ cup brown sugar
2 tsps. pure vanilla extract
½ tsp. ground cinnamon
½ cup raisins

In a medium heavy bottomed saucepan, combine milk, rice, and salt, and bring to a boil over high heat. Reduce heat to low and simmer until the rice is tender, about 20 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan. In a small mixing bowl, whisk together eggs and brown sugar until well mixed. Add a cup of the rice mixture, a tablespoon at a time, beating to incorporate. Add the egg mixture back into the saucepan of rice and milk and stir, on low heat, for 5 minutes or so, until thickened. Be careful not to have the mixture come to a boil at this point. Remove from heat and stir in the vanilla, raisins, and cinnamon. You can omit the raisins if you prefer. The cinnamon can be sprinkled on top, instead of being incorporated into the pudding, if you wish. Serve warm or cold. Makes 4 to 6 servings.

This is much like the Greek rice pudding served in a number of local restaurants. Margaret Joanos made this pudding for many years for Angelo's, the restaurant operated by her husband, and another Angelo's operated by her son, George. On a number of occasions she made a huge batch of this delicious pudding and brought it to our office. On those occasions, all diets were put aside, and the pudding was soon gone.