Spiced Rice Pudding

• 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.
2. Add the rice and simmer the mixture, covered, stirring occasionally for 20 minutes, or until the rice is tender.
3. 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.
4. Add the egg mixture to the remaining rice mixture, stirring.
5. 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.

heavy cream, milk, long grain rice, eggs, sugar, cinnamon, ground cardamon, freshly ground nutmeg, vanilla

Taken from www.foodnetwork.com/recipes/spiced-rice-pudding-recipe.html (may not work)