I made the best rice pudding every the other day. I used my favourite
Greek style rice pudding recipe. It calls for boiling some arborio rice
in water for a few minutes, them adding scalded milk, sugar and a pinch
of salt and cooing it over medium heat for about 40 minutes. Take it off
the heat, beat two eggs, temper them with hot mixture, then add it to
the pot and cook over low heat stirring constantly for 10-15 minutes
until it starts to thicken. Adding raisins during cooking stirring
stage is optional. Instead of raisins I used some chopped dried
apricot.I spotted about a 1/2 cup of dried sweetened cranberries, so I
threw them in too. When it thickened I stirred in some vanilla extract,
poured it into a large bowl and topped with a generous sprinkle of
ground cinnamon.

The basic recipe always turns out nicely. It is a labour of love to have
to spend so much time stirring, but it is really good. The apricots and
cranberries made it even better.