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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
temperature), beaten

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.

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