Heavy Cream Rice Pudding
|Milk||7 Cup (112 tbs)|
|Heavy cream||2 Cup (32 tbs)|
|Long grain rice||1 1⁄3 Cup (21.33 tbs)|
|Sugar||1 Cup (16 tbs)|
|Raisins||1⁄4 Cup (4 tbs)|
|Butter||1⁄4 Cup (4 tbs) (unsalted)|
In a 4-quart heavy pot combine the milk and heavy cream.
Bring the mixture just to a boil over medium-high heat (small bubbles will appear around edge of pan), stirring frequently.
Stir in the rice, sugar, raisins, and butter.
Bring the mixture to a boil, then reduce the heat.
Simmer, covered, stirring frequently, until the rice is tender, about 1 hour.
Beat the eggs until light.
Stir 1/4 cup of the cooked rice mixture into the eggs, stirring quickly.
Add the egg mixture back to rice mixture.
Stir constantly over low heat until the pudding thickens, about 3 minutes.
Remove from the heat.
Cool before serving.
Spoon the pudding into dessert dishes and garnish with cinnamon and whipped cream, if desired.