2 c. milk
1/2 c. uncooked long grain rice
1/2 c. light or heavy cream
1 tsp. vanilla
1/8 tsp. salt
2 tbsp. butter

In top of double boiler heat milk. Stir in rice, cover and cook over boiling water, stirring occasionally as mixture thickens and adding additional milk if necessary until rice is tender about 1 to 1 1/2 hours.

Stir in cream, vanilla, salt, sugar and butter. Remove from heat. Let stand at room temperature then refrigerate. Mixture thickens as it stands.