Rice Pudding w Cream Name: Jennifer Miller Base: Eglin AFB Recipe: 1 cup long grain rice 2 cups water 1 teaspoon salt 3/4 cup granulated sugar 3 cups milk 1/2 cup raisins 3 egg yolks 1 cup whipping cream 2 teaspoons vanilla 1 teaspoon cinnamon 1 cup heavy cream, for the top Directions: 1 Combine the rice, water, and salt in a large saucepan and simmer for 3 minutes. 2 Add the sugar and milk and bring to a slow simmer over low heat; stirring occasionaly. 3 Cook, uncovered 30 minutes or until the milk is absorbed; cool. 4 Soak raisins in water until plump. 5 Preheat the oven to 300 degrees; butter a 1 1/2 quart baking dish. 6 Whisk the egg yolks with cream and vanilla; combine with the cooled rice and mix well. Drain raisins and mix with rice. 7 Turn into baking dish and sprinkle with cinnamon. 8 Bake, uncovered until edges are set, but still creamy inside--25 minutes. 9 Gently heat 1 cup heavy cream until lukewarm, pour over the top.