Yield: 8 servings
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3 cups milk
1 cup heavy cream
1/2 cup uncooked long grain rice
3 eggs, separated
3/4 cup sugar
1/4 teaspoon vanilla
nutmeg

Cooking time: 45 minutes
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Preheat oven to 350 degrees.

Combine milk and cream in the top of a double boiler over simmering water.
Stir in rice; cover.

Cook, stirring occasionally, until the rice is tender and creamy and all the liquid is absorbed, about 1 1/2-2 hours. (Stir occasionally to prevent sticking.)

Remove from heat.

Beat the egg yolks until frothy in a large bowl.
Gradually beat in the sugar, salt and vanilla.
Stir in the hot rice, a small portion at a time.
Beat the egg whites in a small bowl until soft peaks form.
Fold into rice mixture.
Turn mixutre into buttered 2-quart baking dish; sprinkle top with nutmeg.
Place baking dish in a shallow pan, then put the pan on oven shelf.
Pour about 2 inches of hot water into the pan.

Bake in the oven for 45 minutes.

Remove to a wire rack; cool; chill.

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