A delectable, rich, creamy pudding.
5 cups whole milk
1 cup heavy cream
¾ cup uncooked rice (I like to use Arborio, creamier)
1 cup heavy cream, whipped
¾ cup sugar
3 egg yolks
2 tsp vanilla
¼ tsp salt
1 tsp cinnamon
In a large pot, bring milk and the 1 cup of cream to a boil. Stir in the rice, and when it comes to a boil again, lower the heat and simmer, uncovered, for 45 minutes or longer, till rice is soft and mixture has thickened, stirring often (you MUST watch it, because it can easily boil over).
Turn off heat, add the whipped cream, the egg yolks (lightly beaten together), sugar, salt and vanilla. Turn on the heat again and bring to a boil. Shut off, stir well and pour into a bowl (2 ½ -qt bowl is perfect). Sprinkle top with the cinnamon. Cool for 10 minutes or so, then cover and refrigerate till chilled. Stir gently before serving. Makes a large amount.