Raj Rice Pudding

• 6 cups whole milk
• 34 cup basmati rice
• 1 cup cream or 1 cup half-and-half
• 3 egg yolks
• 3 teaspoons vanilla or 1 vanilla bean
• 12 cup sugar or 12 cup Splenda sugar substitute
• 6 allspice berries
• 6 whole cloves
• 12 teaspoon fresh ground nutmeg
• 1 cinnamon stick
• 6 green cardamom pods

1. Slowly bring milk, rice, 3/4 of your cinnamon stick and a split vanilla bean (if you have it) to a boil and simmer for about 45 or 50 minutes.
2. This will burn easily so use a heavy pot.
3. While you are waiting grind the remaining 1/4 of cinnamon stick, allspice, cloves and the seeds from the cardimum pods.
4. This is your spice mixture.
5. When rice becomes very soft, remove the cinimon stick and vanilla bean (if you had one), combine together cream, egg yolks,vanilla (if you did not have a whole bean) spice mixture and sugar.
6. Temper it with the hot milk and rice.
7. Then add to rice mixture.
8. Cook until it thickens.
9. Pour it into your favorite seving dish, chill and enjoy.

milk, basmati rice, cream, egg yolks, vanilla, sugar, berries, cloves, ground nutmeg, cinnamon, green cardamom

Taken from www.food.com/recipe/raj-rice-pudding-79670 (may not work)