Butter, for greasing pan
1/2 c. raw short grain rice, (Long grain rice can be used but will make thinner pudding)
4 c. Half & Half
1 c. whipping cream
1/2 c. sugar
1 tsp. vanilla

Preheat oven to 300 degrees. Generously butter a 2 quart oven-proof dish. Sprinkle rice over bottom of dish. In large bowl, combine Half & Half, cream, sugar and vanilla. Pour over rice and stir. Bake 1 hour, stirring every 20 minutes. Raise heat to 350 degrees. Bake until a creamy golden crust forms (approximately 45 minutes to 1 hour). Serve hot or warm, serves approximately 6. To serve cold, reduce rice to 1/3 cup and fold in 1 cup whipping cream, whipped to soft peaks. Raisins can also be added.