Creamy Rice Pudding - cooking recipe

Ingredients

3 c. milk
1/2 c. uncooked long grain rice
3 eggs, separated
3/4 c. sugar
1 tsp. vanilla
1 c. heavy cream
1/4 tsp. salt
ground nutmeg

Preparation

Combine milk and cream in top of double boiler over simmering water.
Stir in rice.
Cover.
Cook until rice is tender, \"creamy\" liquid is absorbed, 1 1/2 to 2 hours.
Butter 2-quart baking dish. Beat egg yolks until frothy; beat in sugar, salt and vanilla. Stir in hot rice, small portion at a time.
Beat the egg whites to soft peaks.
Fold in rice mixture.
Put in baking dish; sprinkle with nutmeg.
Place baking dish in shallow pan; add 2-inches hot water to pan.
Bake at 350\u00b0 for 45 minutes.