Instructions: Place the rice and milk in a heavy-bottomed saucepan with a lid. Bring to a boil; watch until this happens. Turn the heat to simmer, cover the pot and check it after about 10 minutes. Gently stir the rice with a fork. You want the rice to absorb all of the milk and get tender in the process. This shouldnt take more than 20 to 25 minutes. Check often and be patient. This first time will make next time easy.

When the rice is tender, remove the saucepan from the heat. Let it cool. Pour the cream into a mixing bowl and add the sugar, vanilla and salt, stir and taste. Add another spoonful of sugar if it isnt sweet enough for you. Beat the cream until it holds stiff peaks. (I use heavy whipping cream because it whips stiffly very quickly.) Stir the cream into the rice. Serve in small bowls and drizzle a little maple syrup on top. Heat the syrup first, if youd like.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.