3/4 cup heavy cream
1 1/4 cups milk
1/3 cup long grain rice
1 large whole egg plus 1 large egg yolk, beaten lightly
1/4 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground cardamom
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon vanilla

Directions:
In a 2 quart heavy saucepan combine the cream and the milk and bring the liquid to a boil. Add the rice and simmer the mixture, covered, stirring occasionally, for 20 minutes, or until the rice is tender.

In a bowl whisk together the whole egg and the egg yolk, the sugar, the cinnamon, the cardamom, and the nutmeg, and add 1/2 cup of the rice mixture, 1 tablespoon at a time, beating. Add the egg mixture to the remaining rice mixture, stirring.

Cook the pudding over moderate heat, stirring, for 5 minutes, or until it is thickened, but do not let it boil, and stir in the vanilla.

Serves 2.

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