Raspberry Rice Pudding

• 1 1/2 cups long grain rice (not instant or converted)
• 5 eggs
• 1 cup heavy cream
• 1 cup milk
• Pinch nutmeg
• 13 cup sugar
• 1/2 pint fresh raspberries
• 1 teaspoon vanilla
• 2 tablespoons raspberry eau-de-vie (white raspberry brandy)

1. Cook rice in boiling water on top of the stove for 15 minutes.
2. Rinse with cold water and drain.
3. Whisk together eggs, cream, milk, nutmeg and sugar.
4. In a 9 1/2-inch oval dish 2 1/2 inches deep, combine egg mixture and rice.
5. Cover with plastic wrap.
6. Cook at 100 percent power for 5 minutes.
7. Stir together raspberries, vanilla and eau-de-vie.
8. Pierce plastic to release steam.
9. Uncover and stir custard until smooth.
10. Lightly stir in raspberries and flavorings.
11. Cover with microwave plastic wrap.
12. Cook at 100 percent power for 5 minutes.
13. Pierce plastic, uncover and cook 2 minutes longer.
14. If desired, brown under broiler.

long grain rice, eggs, heavy cream, milk, nutmeg, sugar, fresh raspberries, vanilla, raspberry eau

Taken from cooking.nytimes.com/recipes/11749 (may not work)