Instructions: 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.

Yield: 4 servings

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