In a pot, add the washed rice and 2 cups of water over medium heat.
Cook the rice until soft and the water is totally reduced(watch the water while cooking add more water if needed until fully cooked).
Add the milk, sugar and heavy cream, Bring to boil (stir occasionally).
Lower the heat and let the rice simmer for about 10 minutes.
In a cup, add the cornstarch to 2 tablespoon of water, stir well.
Pour the cornstarch mixture to the rice while stirring quickly, don't stop until the rice thickens.
Turn off the heat and let the rice pudding cool down for 5 minutes.
Chop the nuts and mix together with raisin and coconut in a bowl then set aside.
Spoon the rice pudding in small bowls then top with nuts or cinnamon.
Refrigerate it for 3-4 hours then serve.
Notes
This recipe works just fine with both white and brown rice.
I recommend using short-grain rice in making this dish for better results. It gives a better texture than long grain rice.
Top your rice pudding with fresh fruits instead of nuts, such as berries, bananas or peaches.
Stir a cup of shredded coconut and raisins at the end for having a delicious coconut rice pudding.
Some Variations
Chocolate Rice Pudding: Add ¼ cup of cocoa powder to the milk before it thickens. You can also add some chocolate chips for an extra chocolate flavour.Spicy Rice Pudding: To make spicy rice pudding add ½ teaspoon each of cinnamon, ginger, and nutmeg to the mixture before it is fully cooked.Peanut Butter Rice Pudding: Before you scoop the rice pudding into the bowls, stir in half a cup of peanut butter until fully melted. Or you can add any other nut butter you prefer, such as cashew butter.VeganRice Pudding: To make your rice pudding vegan, use non-dairy milk such as coconut milk or almond milk.To store: keep in the fridge for 3-4 days. Rice pudding does not freeze well; it gets runny, so I don't recommend freezing it.