-- 3/4 c. white rice
-- 1 1/2 c. water
-- heaping 1/4 tsp. salt
-- 4 c. whole milk
-- 1/2 + 1/3 c. sugar
-- 1/2 tsp. vanilla
-- 2 large eggs
-- 1 c. heavy cream, cold
Have serving bowl or ramekins ready.
Combine rice, water and salt in a large, heavy saucepan. Bring to a simmer over medium high heat, then reduce the heat to low, cover, and simmer until the water has been absorbed, about 15 minutes. Stir in the milk and 1/2 c. sugar.
Cook, uncovered, over med. heat for 30-40 mins, stirring frequently, especially towards the end of cooking. Remove from heat and stir in vanilla.
In a separate bowl, whisk together eggs and 1/3 c. sugar thoroughly. Gradually stir 2 c. of the hot pudding into the eggs, then stir the mix back into the remaining pudding.
Cook, stirring constantly, over the lowest possible heat just until it begins to thicken, 3-5 mins. Do not allow the pudding to simmer, or the eggs will turn grainy.
Immediately turn the pudding into a serving bowl, then press plastic wrap directly onto the surface to prevent a skin. Refridgerate until cold.
Whip cream until still peaks form. Gently fold the whipped cream into the cold pudding. Serve at once or refridgerate up to two days. Spoon into bowls or goblets. May be served with chopped nuts or fruit sauce.
[taken from Joy of Cooking: All About Breakfast & Brunch by Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker]