One of the greatest of all rice puddingsΓÇölike a mousse, yet also creamy.
Prepare and keep hot:
Rice Pudding
Whisk together thoroughly:
2 large eggs
1/3 cup sugar
Gradually stir 2 cups of the hot pudding into the eggs, then stir the mixture back into the remaining pudding. Cook, stirring constantly, over the lowest possible heat just until it begins to thicken, 3 to 5 minutes. Do not allow the pudding to simmer, or the eggs will turn slightly grainy. Immediately turn the pudding into a serving bowl, then press plastic wrap directly onto the surface to prevent a skin. Refrigerate until cold. Whip until stiff peaks form:
1 cup cold heavy cream
Gently fold the whipped cream into the cold pudding. Serve at once or refrigerate for up to 2 days. Spoon into bowls or goblets. If you wish, sprinkle with:
