1 1/2 c. milk
3 1/2 c. cream
1/2 c. uncooked rice (do not
use "converted" rice)
1/2 c. sugar
pinch of salt
1 tsp. vanilla extract
2 egg yolks (at room
Combine milk, 2 1/2 cups of the cream, rice, sugar and
salt in a heavy nonaluminum saucepan. Simmer GENTLY, uncov-
ered, stirring frequently, for 50 minutes as mixture thickens
and liquid is absorbed into rice. Remove from heat. Stir in
vanilla. Whisk in egg yolks VERY VIGOROUSLY (don't let them
sit unattended in the warm pudding for even a second). Let
cool to room temperature.
When pudding is cool, beat remaining cup of cream until
stiff. Fold into cooled rice pudding. Pudding may be served
immediately or chilled. It can be served cold, but we like to
warm up servings for 20 to 30 seconds in the microwave. Serves
6 to 8.
This is a recipe from our database at Cookbooks On/Line!
1,000,000+ free recipes and free software at: http://www.cookbooks.com
Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.