Yield: 8 servings

Preparation time: 15 minutes
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4 cups milk
3/4 cup uncooked regular long grain rice
1/3 cup sugar
1/4 teaspoon salt
2 eggs, beaten
1 cup whipping cream
1 teaspoon vanilla

Cooking time: 45 minutes
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In 2 quart saucepan, heat milk, rice, sugar and the salt to boiling over medium-high heat.
Reduce heat to medium-low.

Simmer uncovered 40-45 minutes, stirring frequently, until rice is tender and mixture is thickened.

Stir in a small amount of the hot rice mixture into eggs, then stir eggs back into mixture in saucepan.

Continue cooking over medium heat about 3 minutes, stirring constantly, until heated through.

Cool 45 minutes, stirring constantly.

In chilled large serving bowl, beat whipping cream and vanilla with mixer on high speed until thickened. Fold in cooled rice mixture.
Cover and refrigerated at least 3 hours until well chilled

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