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.
Serving size: Complete recipe
Calories 5020 Calories from Fat 2573
% Daily Value*
Total Fat 291 g448%
Saturated Fat 174 g870.1%
Trans Fat 0 g
Cholesterol 1571.2 mg523.7%
Sodium 1038.7 mg43.3%
Total Carbohydrates 529 g176.3%
Dietary Fiber 1.7 g6.7%
Sugars 311.4 g
Protein 98 g195.6%
Vitamin A 216.1% Vitamin C 6.5%
Calcium 223.9% Iron 34.5%
*Based on a 2000 Calorie diet