1. Bring milk, rice, sugar, butter, vanilla, and salt (raisins too, if desired) to a boil in a 4-quart heavy saucepan over moderately high heat, then reduce heat and simmer, uncovered, stirring frequently, until rice is very tender, about 1 hour. 2. Just before rice mixture finishes cooking, whisk eggs lightly in a bowl. 3. Remove pan from heat and slowly add 1 cup of rice mixture to eggs, whisking constantly. 4. Stir egg mixture into remaining rice mixture in pan, then stir in cream. 5. Pour pudding into a 13- by 9-inch glass or ceramic baking dish (3-quart capacity) and sprinkle with cinnamon. 6. Chill pudding, covered, at least 3 hours. 7. Makes 6-8 servings. ---------------------------------------------------------------------------
Nutrition
Ingredients
