In a medium saucepan, combine the rice, milk, and cream. Bring to a gentle boil over medium heat, then reduce the heat to low. Simmer, stirring frequently, until the rice is tender and most of the liquid is absorbed (about 20–25 minutes).
Mix Eggs and Sugar:
In a small bowl, whisk together the eggs, sugar, and vanilla extract until smooth.
Temper the Eggs:
Slowly add a few tablespoons of the hot rice mixture to the egg mixture, whisking constantly to prevent curdling.
Combine and Cook:
Pour the egg mixture back into the saucepan with the rice. Continue to cook on low heat, stirring constantly, until the pudding thickens to your desired consistency (about 5–7 minutes).
Serve:
Spoon the pudding into bowls or ramekins. Sprinkle with cinnamon, nutmeg, or raisins if desired. Serve warm or chilled.
Serving & Storage Tips
