Creamy Rice Pudding

Well, the other day we bought heavy cream from Reedʻs Dairy to make chocolate mousse.  However, B is not feeling well and wanted rice pudding.  Ok, we can do this.

Creamy Rice Pudding

3/4 cup cooked Japanese short grain rice (we use Premium Tamanishiki rice from California)

2 cups heavy cream

3/4 cup water (water is added to keep the heavy cream from congealing when cooled and the rice puffs up better)

1/3 cup sugar

1 egg

1.  Heat 3/4 cup water to boil.

2.  Add rice and 1 cup heavy cream.

3.  Bring back to boil and simmer, stirring occasionally.

4.  In a separate bowl, beat egg with sugar and temper egg mixture slowly adding 3 Tbsp of hot rice mixture while mixing constantly.

5.  Add tempered egg mixture to rice mixture and add remaining 1 cup heavy cream.

6.  Bring to boil and simmer stirring constantly until thickened.

7.  Cool rice pudding for about 10 minutes.  Decant into 4 decorative coffee (or tea) cups.  Cover with cling wrap so the top does not harden.  When completely cooled, refrigerate.