n a medium size sauce pan add cornstarch, sugar, and salt.  Whisk in cold milk and cream.  Cook over medium heat until mixture begins to boil.  Add the rice.  Cook stirring constantly.  When mixture begins to boil, slowly add hot mixture to the beaten eggs.  Only add one spoonful at a time.  Add half of the rice/milk mixture to the beaten eggs, whisking constantly.  Slowly return the egg mixture back into the remaining rice/milk mixture.  Turn heat to low and continue cooking, without boiling, until thick and creamy.

Remove pan from the heat and add cinnamon, nutmeg and vanilla.  Stir until combined.  Serve warm or cold.  Makes 8 - 1/2 cup servings.