REX'S RICE PUDDING

(double batch recipe)

8 1/2 C whole milk
1 1/2 C rice (risotto rice, short grain, pearlized)
1 liter whipping cream
2 packages vanilla sugar
1 C sugar

In heavy bottom sauce pan, on low/medium heat, combine:
8 1/2 C milk
1 1/2 C rice (risotto rice, short grain, pearlized)

Stir CONSTANTLY above ingredients for about 1 hour until mixture become like a thick pudding.

When mixture becomes thick (about an hour), pour mixture into bowl and let it sit on counter to cool. Cover with lid or plastic wrap and chill in fridge for at least 2 hours.

When rice is ready to come out of the fridge, whip 1 liter of whipping cream with 2 packages of vanilla sugar and 1 cup sugar.

In the whip cream mixture, in the mixer, slowly add, one spoonful at a time, the chilled rice, constantly mixing slowly.