Ingredients

• 1 1/2 cups heavy cream
• 2 1/2 cups milk
• 2/3 cup long grain rice
• 2 large whole eggs plus 2 large egg yolks, beaten lightly
• 1/2 cup sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cardamon
• 1/4 teaspoon freshly ground nutmeg
• 1/2 teaspoon vanilla

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Instructions

1. In a 2 quart heavy saucepan, combine the cream and milk and bring the liquid to a boil. Add the rice and simmer the mixture, covered, stirring occasionally for 20 minutes, or until the rice is tender. In a bowl, whisk together the whole eggs and the egg yolks, sugar, cinnamon, cardamon, and nutmeg and add 1 cup of the rice mixture, 1 tablespoon at a time, beating. Add the egg mixture to the remaining rice mixture, stirring. Cook the pudding over a moderate heat, stirring for 5 minutes, or until it is thickened, but do not let it boil, and stir in the vanilla.;