Add water and rice to a medium-sized saucepan. Bring to s boil, reduce, and simmer for 10 minutes, until the water is absorbed.
Add all but a few tablespoons of milk (leave some to use for cornstarch slurry), sugar, and cream; mix well. Add cornstarch to the remaining milk and stir to dissolve. Add to the milk mixture.
Bring to a boil, reduce heat, and cook until thick and creamy. Stir often.
Remove from heat and allow to cool. A film will form on top of the pudding as it cools. Once formed, place under the broiler and brown the top. Allow to cool completely.
No Comments