This stash, augmented with a sack of rice smuggled from Piedmont, Italy, formed the basis for the U.S. rice industry. A highly versatile grain, rice soon showed up at many meals in an endless masquerade of guises, including dessert. If there was an era that relegated rice pudding to a status that was strictly home-cooking, its timeless appeal has brought it back to the commercial fore. Aware that people crave old-fashioned desserts, chefs in many foodservice segments are reexploring regional American cuisine. One drawback is the high fat content.
Many recipes call for heaps of eggs and further enrichment with heavy cream.
Rice is the hidden ally. Although this healthful profile changes when cream and eggs are added, several strategies can be implemented. Their higher starch content translates to creamy mouthfeel. Cook the rice until it's fully tender so more starch is released. The thickening power of eggs is necessary to stay true to the concept of many recipes, but a few eggs go a long way.