1
Bring water to a boil and add rice.
2
Simmer at med-low temperature, stirring occasionally, until most of the water is absorbed, the rice is tender but still appears creamy.
3
Add milk, raisins, sugar and spices, mix well.
4
Let simmer at med-low for about 10 minutes, stirring often until mixture appears creamy and the rice is soft.
5
Whisk egg yolk.
6
Pour about 1/2 cup of the hot mixture into the egg yolk while whisking and then pour back into the pot.
7
Simmer about five minutes more, stirring constantly until mixture thickens.
8
Remove from heat and add vanilla; let cool.
9
Pudding will thicken as it cools.