Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Heavy cream |
| 2½ cup | Milk |
| ⅔ cup | Long grain rice |
| 2 larges | Whol eggs plus 2 large egg yolks; beaten lightly |
| ½ cup | Sugar |
| 1 teaspoon | Cinnamon |
| ½ teaspoon | Ground cardamon |
| ¼ teaspoon | Freshly ground nutmeg |
| ½ teaspoon | Vanilla |
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.