Staple in my house growing up . . 1 part short grain sticky rice, 2 to 2 1/2 parts single cream. Sugar to taste, vanilla extract, pinch of salt, bit of nutmeg. Cook in a 325 oven for about an hour, covered. Check to see if it is thick yet and give it a good stir. If not thick enough, un-cover and continue to cook to desired thickness. Let cool for about 15 minutes before serving hot with a big spoon full of raspberry jam in the middle. Now that is proper English puddin' !
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http://www.food52.com/recipes/2316_cheater_rice_pudding