Cover with the boiling water and bring up to the boil.
Cover and simmer for 10 minutes.
Strain off the excess liquid through a sieve, then return the rice to the pan and add the milk.
Heat on medium-low until bubbling, then stir in the sugar and salt. Bring almost up to the boil, then reduce to a low simmer and cook without the lid this time, stirring very regularly for about 10 minutes.
Whisk your egg yolks with a few spoonfuls of the rice so that it doesn’t scramble.
Stir the eggs into the pot.
Now it’s a game of patience, keep heating and it will thicken – remember to stir well every now and then so that it doesn’t burn. After 30-40 minutes you’ll have lovely thick, creamy rice pudding
When you think it’s thick enough, pick some up on your spoon and let it drop. If it briefly holds its shape before dolloping off the spoon, it’s thick enough and will thicken more as it cools!
Ladle your pudding onto a large platter and leave to set for a few minutes.
Using a pinched thumb and forefinger, carefully sprinkle on your crosshatch cinnamon pattern, or any design you fancy.
Once completely cooled, the pudding will have firmed up enough to serve by the spoonful. DIVINE!
