This recipe is courtesy Pudding on the Rice.
In sauce pan combine:
Cook for 1 hours 40 minutes or until thick at medium heat, just below boiling. Be sure to consistently stir with a flat, wooden spoon or heat-tolerant silicone.
Turn off heat.
Then slowly combine the tempered egg and cream to the rice pudding mixture, be sure to whisk.
*You can flavor your rice pudding with extracts or spices, such as cinnamon or nutmeg. You can fold in melted chocolate or caramel sauce, add fresh fruit or nuts or whatever fits your mood.