Pudding on the Rice, YUM!

Pudding on the Rice (Chocolate and Raspberry):

8 C Milk (½ Gallon) (Use Whole milk it's better!)
4 C Cooked rice
4 C sugar
2 tsp salt

2 eggs
4 C Heavy Whipping Cream
2 tsp vanilla extract
1 C Semi-sweet chocolate chips

In a medium size bowl crack the 2 eggs and let sit to warm up to room temperature.
In a large pan add the first 4 ingredients. Cook on medium heat and slowly stir for 45-60 minute until thickened then remove from heat.

Now take the bowl of eggs and whisk. Add 1 Tablespoon of the pudding from the large bowl to the eggs and mix. Continue to add tablespoons of the pudding to the eggs, one at a time, until you have equal parts pudding and egg mixed together. Then return the egg/pudding mixture to the large pudding bowl. Return the pudding to medium heat stirring until boiling. Take off the heat and cover with saran wrap. Refrigerate 6-24 hours.

After refridgeratin time:
Mix the 4 C whipping cream with 2 tsp vanilla. Fold the whipped cream into the pudding.
Now divide the pudding into 2 bowls. (One will be chocolate and one will be raspberry)
Raspberry Pudding: In one bowl mix in a bag of frozen raspberries with the pudding.
Chocolate Pudding: Take a separate bowl and melt 1 C chocolate chips then mix into the pudding.