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RICE PUDDING WITH CREAM

1 cup arborio rice
2 cups water
1/2 teaspoon salt
3/2 cup sugar
3 cups milk or half-and-half
1/2 cup yellow raisins, optional
3 egg yolks
1 cup cream, light or heavy
2 teaspoons vanilla extract
nutmeg or cinnamon
1 cup cream or half-and-half

Combine rice, water, and salt in saucepan and simmer 3 minutes.
Add sugar and milk and bring to a slow simmer over low heat, stirring
constantly. Cook, uncovered, 30 minutes, or until the milk is
absorbed. Cool.

Soak raisins in water until they are plump. Preheat oven to 300
deg F. Butter a 1 1/2 quart baking dish.

Whisk egg yolks with cream and vanilla. Combine with cooled rice
and mix well. Drain the raisins and mix with rice. Turn into
baking dish and sprinkle with nutmeg or cinnamon. Bake, uncovered,
until set at edges but still creamy inside (about 25 minutes.

Gently heat in the microwave, 1 cup heavy cream to lukewarm and
pour on top.

Delicious by itself or with fresh fruit such as peaches, juicy ripe
strawberries, apricots.

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