RENAISSANCE RICE PUDDING               Servings: 6

1/2 c.        white rice               3   c.    milk
1   c.        heavy cream              2         egg yolks
1/2 c.        brown sugar              1/8 tsp.  salt
1/8 tsp.      white pepper             1/8 tsp.  cloves
1/8 tsp.      mace                     1/4 c.    currants
1/4 c.        pitted, minced dates     2   T.    butter

    Combine rice and milk in a heavy enameled pot.  Bring to gentle boil.
Cover, reduce heat, and simmer about 30 minutes or until rice is soft.
Drain off excess milk.  Add cream and bring to a boil.  Reduce heat and
simmer 2-3 minutes, remove from heat.  In a bowl, combine remaining
ingredients and blend thoroughly.  Add mixture to rice and stir to
distribute evenly.  Cover and cook 5 minutes over low heat.  Serve warm
or chilled.