I love rice, one of my favorite side dish is risotto. It's just logic that also rice used for desert would be at the top of my list.
This recipe I found years ago in a rice recipe cookbook, since then it became one of our favorite rice desert.
1/2 cup of short grain rice
2/3 cup of water
1 liter of milk ( 4 cups, not fat free)
1 tsp of pure vanilla extract
2/3 cup of whipping cream
3 egg yolks
3 tbsp of sugar
3 egg whites
Preheat the oven to 315˚F. Lightly grease an 7 cup ovenproof dish. Half fill a baking dish with water and place in the oven.
Wash the rice and leave to drain in a sieve for 10 minutes.
Bring the 2/3 cup of water to boil in a heavy saucepan, stir in the rice and let boil for 2 minutes or until the water is absorbed.
Stir in the milk and vanilla extract and bring to a boil stirring. Turn down the heat and simmer uncovered for 15 minutes, stirring occasionally, or until the rice is cooked.
In a small bowl combine the egg yolks, whipping cream and the sugar.
Remove the rice from the stove and set aside to cool for 5 minutes, then whisk in the egg yolk mixture.
Beat the 3 egg whites in a mixing bowl until soft peaks form. Gently fold the egg whites thru the rice mixture then pour into the prepared dish.
Place the dish in the baking tin (the one that you placed in the oven earlier). Bake for 30 minuted or until a golden color on top
After 30 minutes, when the rice pudding has a nice color on top, cover with tin foil and bake for another 45-50 minutes until just firm.
Serve warm. Dust with icing sugar if desired or serve with fresh fruits.