- 1 cup [250 ml] rice
- 2 cups [500 ml] light cream
- 2 cups [500 ml] milk
- 1 cup [250 ml] sugar
- 1/4 teaspoon [1 ml] salt
- 5 egg yolks
- 2 teaspoons [10 ml] vanilla
- 1 cup [250 ml] whipping cream
|
- In the top part of a double-boiler, mix together rice, light cream, milk, sugar and salt.
- Cover and cook for 1 1/2 hours, stirring occasionally.
- Lightly beat together egg yolks and vanilla; slowly pour into rice mixture, stirring at all times.
- Cook for a few minutes, to thicken.
- Pour into a bowl.
- Cover and refrigerate.
- Stir every once in a while.
- Whip cream and fold into cold rice mixture.
|
