Yield: 1 servings
|1½ cup||Heavy cream|
|⅔ cup||Long grain rice|
|2 larges||Whol eggs plus 2 large egg yolks; beaten lightly|
|½ teaspoon||Ground cardamon|
|¼ teaspoon||Freshly ground nutmeg|
In a 2 quart heavy saucepan, combine the cream and milk and bring the liquid to a boil. Add the rice and simmer the mixture, covered, stirring occasionally for 20 minutes, or until the rice is tender. In a bowl, whisk together the whole eggs and the egg yolks, sugar, cinnamon, cardamon, and nutmeg and add 1 cup of the rice mixture, 1 tablespoon at a time, beating.
Add the egg mixture to the remaining rice mixture, stirring. Cook the pudding over a moderate heat, stirring for 5 minutes, or until it is thickened, but do not let it boil, and stir in the vanilla.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW # CL9245 Converted by MM_Buster v2.0l.