The recipe for the rice pudding comes from my mom, Risa, but I'm not sure where she got it. It's simple and unfussy. One time, my dad made it and forgot to add the sugar—I don't recommend that.
This recipe is a time capsule—I'm sure it will exist on my mom's 3-by-5 in the acrylic box in the pantry post-apocalypse. It's less complicated than anything I usually make these days—no smoky spices or unusual dairy products or bain marie. It's pleasantly eggy and perfectly simple—all light and warmth, a knitted Afghan of a food.
Eat it while it's warm or do as I prefer: Let it glop up overnight and eat for breakfast in the morning.
In a large pot, bring 1 cup of water to a rapid boil. When the water is boiling, pour the rice in slowly. Do not stir. Lower the heat to a simmer, cover tightly, and cook for exactly 7 minutes. All of the water will be absorbed and the rice will be slightly undercooked.
Add milk and butter and stir to combine. Bring to a boil. Cover and cook slowly for about 1 hour.
Beat the eggs. Mix in the sugar and vanilla. Pour into the rice, stirring slowly, until the rice starts to thicken. Set the rice pudding aside to cool.
Toss the blueberries with the raw sugar. Let sit for 45 minutes, stirring occasionally, until the berries are vibrant, juicy, and slightly broken down.
Preheat the oven to 350° F. In a food processor, pulse the flour with the light brown sugar and salt. Add the butter and tahini and pulse until moist crumbs form. Add the black sesame seeds and pulse to combine.
Spread out over a baking sheet and bake for about 20 minutes, until they are golden and crisp. Let them cool completely. Break up any extremely large chunks.
Top the cool rice pudding with the macerated berries and sesame crumble.