Recipe courtesy of Gourmet Magazine

Spiced Rice Pudding

  • Level: Easy
  • Yield: 4 servings
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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


  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.;
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