4. Cream
There may be a debate among rice pudding lovers whether to use cream or not. Some feel it is essential, others think it is too much of a good thing. Eggs can add a nice custardy quality, but others prefer a lighter yet creamier texture. Instead of eggs, you can add cream.
One well-known approach is to use heavy cream, one part for two parts of milk. If it is cooked slowly in the oven and absorbed well, it has a balanced consistency with a golden-brown skin on top. Some recipes require cooking on a low heat for as much as 2 hours, and others prefer a slow cooker.
This approach is ideal for cream-based rice puddings. If heavy cream is too rich, consider using half and a half or whole milk. Instead of cooking cream with rice pudding, you may consider putting a dollop of cream on top prior to serving.