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Bring 3 cups water to boil in heavy medium saucepan. Add rice; reduce heat to medium and simmer uncovered until very tender, about 18 minutes.
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Whisk 1/2 cup plus 1 tablespoon sugar, eggs, egg yolks, cornstarch, and vanilla and almond extracts in large bowl to combine. Bring whole milk, soumada, remaining 1/2 cup plus 1 tablespoon sugar, and salt to boil in heavy medium saucepan.
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Pour over sugar-egg mixture, whisking constantly. Strain mixture back into saucepan and bring to boil over medium heat. Whisk gently until slightly thickened. Remove from heat. Fold in cooked rice, cream and yogurt. Pour into a bowl and refrigerate, covered, for four hours.