Creamed Rice Pudding
|Rice||3 Tablespoon, washed and drained|
|Milk||2 1⁄2 Cup (40 tbs)|
|Whipping cream||125 Milliliter (1/2 Cup)|
Put the rice in the top of a double boiler with the milk and vanilla bean.
Cook gently, stirring occasionally, for 1 1/2 hours or until the rice is soft and creamy.
Stir in the sugar.
Remove the pan from the heat.
Remove the vanilla bean and cool the rice.
When the rice is cold, fold in the whipped-, cream.
Chill for at least 1 hour before serving.