This recipe is so creamy and delicious, even those who don't like rice pudding will ask for more. A little time consuming, but well worth the effort. Hope you enjoy it as much as we have.
Ingredients
- quarts whole milk: 2 piece
- arborio rice: 1 cup
- white sugar: 0.75 cup (to taste)
- unsalted butter: 2 Tbsp
- salt: 0.25 tsp
- eggs: 2 piece
- heavy cream: 1 cup
- vanilla extract: 1 tsp
- ground cinnamon: 1 tsp
Metric Conversion
Stages of cooking
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Bring milk, Arborio rice, sugar, butter, and salt to a boil in a large saucepan over medium-high heat. Reduce heat and simmer, uncovered, stirring frequently until rice is very tender, about 1 hour. Remove from heat.
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Beat eggs in a bowl, and gradually stir in about 1 cup of the rice mixture with the beaten eggs, adding about 1/4 cup of the hot rice at a time. Return the egg mixture into the saucepan, and stir in the heavy cream and vanilla extract.
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Pour the rice pudding into a 3-quart dish, and sprinkle with cinnamon. Allow pudding to cool slightly, then cover and refrigerate until chilled, about 4 hours.
