Here's a light creamy one that I just adore (must make it soon!)
From Madame Jehane Benoit's Encyclopaedia of Microwave Cooking:
Four Bowl Rice Cream
1/4 cup short grain rice*
2 cups light cream**
2 egg yolks
4 tbsp sugar
1 tsp vanilla***
2 egg whites
Place rice and cream in a large microwave safe bowl. Microwave at Medium-high (70%) 20-25 minutes, stirring after each 5 minutes, until the rice is tender. Beat the egg yolks with the sugar and vanilla, until light and foamy. Add to the cooked rice, stir until thoroughly mixed. Microwave 2 minutes at medium (50%). Stir well. Beat egg whites until stiff but not dry, fold in to the rice custard, microwave at medium (50%) 1 minute. Pour into a pretty bowl and serve with garnish(es) of your choice: fresh or canned fruit, toasted slivered almonds, shredded coconut, jam, raisins or dried cranberries, or...
Notes: *short grain rice gives a creamier pudding; long grain will be lighter
\t**if you don't have light cream, use half whipping cream and half milk
\t***or substitute the liqueur of your choice (orange brandy is excellent)
We often don't bother with the garnishes, and it serves three. If you serve it with fruit, it may go as far as six. That assumes, however, that you're not making it because you need a "fix"
Hope you enjoy it.