In a large bowl, beat eggs and egg yolks with sugar until the mixture forms
a ribbon when the beater is lifted.
Add light cream in a stream, beating; stir in cooked rice, chocolate,
walnuts, fruits and vanilla. Pour into buttered and sugared 2 quart baking
dish. Set the dish in a baking pan and pour enough hot water into the pan
to reach halfway up the sides of the dish.
Bake at 350 degrees for 1 hour or until a knife inserted in the center
comes out clean. Chill, covered, at least 3 hours.
Loosen the edges of the pudding with a knife. Invert the pudding onto a
plate. Garnish with 3/4 cup whipped cream and walnut halves. Serves 8.
Posted to recipelu-digest Volume 01 Number 424 by "Diane Geary."
<diane@keyway.net> on Dec 30, 1997
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