Cook the Rice: In a medium saucepan, combine rice with 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer until rice is tender and water is absorbed, about 15–20 minutes.
Prepare the Pudding Base: In a separate saucepan, combine milk, heavy cream, and sugar. Heat over medium heat until warm but not boiling.
Temper the Eggs: In a small bowl, beat the eggs. Slowly whisk in a small amount of the warm milk mixture to temper the eggs, then gradually add the egg mixture back into the saucepan, stirring constantly.
Cook Until Thickened: Add the cooked rice to the milk-egg mixture. Cook over low heat, stirring frequently, until the pudding thickens to your desired consistency (about 10–15 minutes).
Add Flavor: Stir in vanilla extract and optional toppings such as raisins or a pinch of cinnamon.
Serve: Enjoy warm, or chill in the fridge for a few hours for a cool, creamy dessert. Sprinkle with cinnamon or nutmeg before serving if desired.
Serving and Storage Tips
