Rice Pudding with Cream



1-1/2 cups milk

3-1/2 cups heavy cream, divided 2-1/2 and 1 cup)

½ cup white rice (uncooked)

½ cup sugar

Pinch of salt

1 tsp vanilla

2 eggs yolks, beaten and room temperature


In medium saucepan over medium-high heat, combine milk, 2-1/2 cups heavy cream, rice, sugar and salt.  

Simmer uncovered stirring frequently for 50 minutes

As mixture thickens and liquid is absorbed in rice, remove from heat

Stir in vanilla and whisk in egg yolks, whisking vigorously (Don’t let them sit unattended in the warm pudding for even a second)

Let cool to room temperature

When pudding is cool, in mixer, beat remaining cream until it is stiff

Fold into the cooled pudding

Serve warm or cold (Warm in microwave 20-30 seconds)