Pudding on the rice rice pudding

8 Cups of Milk

4 Cups of Cooked Medium Grain Rice

4 Cups of Sugar

2 tsp. of Salt

2 Eggs

4 Cups Heavy Whiping Cream

2 Tsp Pure Vanilla Extract

DIRECTIONS

1

In Large Sauce Pan add: The first four ingredients.

2

In seperate bowl crack 2 eggs and let sit at room temperature. Set aside.

3

Stir slowly with flat wooden spoon at medium heat for 45-60 minutes until the mixture has evenly thickened.

4

Take pan off heat. Take the room temperature eggs and whisk them throughly adding a table spoon of the hot pudding to tempure the eggs. When you have added equal amounts of pudding to the eggs, slowly incorporate the eggs back into the pudding. Return the pudding to medium heat and slowly stir as you bring the pudding back to a boil.

5

Then take off heat, put pudding in glass bowl cover with saran wrap and cool from 6-24 hours.

6

Whip 4 cups of heavy whipping cream and 2 tsp. of pure vanilla extract.

7

Add the whipped cream to the cooled mixture until it is fully enveloped.

8

Keep pudding refrigerated, it lasts about 1 week.

Source: http://www.ksl.com/index.php?nid=204&sid=799107