2/3 c. long grain rice, washed, soaked in cold water for 30 minutes &
drained
1 3/4 c. milk
1 1/4 c. light cream
2 egg yolks
1/3 c. soft brown sugar
Finely grated rind of 1 orange
1/2 tsp. grated nutmeg

Place the rice, milk and cream in a heavy medium-sized saucepan. Set the pan over high heat and cook, stirring frequently, until the mixture comes to a boil.

Reduce the heat to very low and cover the pan. Simmer the rice, stirring occasionally, for 1 hour, or until the rice is very soft and has absorbed most of the liquid.

Remove the pan from the heat. With a wooden spoon, quickly beat in the egg yolks. Stir in the sugar and orange rind. Return the pan to low heat and cook, stirring constantly, until the sugar has dissolved and the mixture is thick. Remove the pan from the heat. Spoon the mixture into a serving dish and sprinkle with the nutmeg. Serve immediately, or cool to lukewarm and chill in the refrigerator before serving.