In a 2 quart heavy saucepan, combine the cream and 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 eggs and the egg yolks, sugar, cinnamon, cardamon, and nutmeg and add 1 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 a moderate heat, stirring for 5 minutes, or until it is thickened, but do not let it boil, and stir in the vanilla. Yield: 4 servings Recipe by: COOKING LIVE SHOW # CL9245
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|Serving Size: 1 Serving (722g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 646 (30%)|
|Amt Per Serving||% DV|
|Total Fat 71.8g||96 %|
|Saturated Fat 43.7g||218 %|
|Monounsaturated Fat 20.8g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 256.7mg||79 %|
|Sodium 137.1mg||5 %|
|Potassium 591.5mg||16 %|
|Total Carbohydrate 381.3g||112 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 375.2g|
|Protein 15.6g||22 %|
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Calories per serving: 2184
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