Rich Risotto Rice Pudding

Total Time: 2 hrs 55 mins Preparation Time: 5 mins Cook Time: 2 hrs 50 mins

Ingredients

• Servings: 4
• 1/2 cup arborio rice
• 8 cups whole milk
• 1/2 cup sugar
• 1 vanilla bean, split in half lengthwise
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 large egg yolks
• 1/2 cup heavy cream
• 2 teaspoons pure vanilla extract
• freshly grated nutmeg (optional)

Recipe

• 1 combine the rice, milk, sugar, vanilla bean, cinnamon, and salt in a large heavy-bottomed saucepan over medium-high heat and stir to combine.
• 2 bring mixture to a boil, stirring constantly.
• 3 reduce the heat to medium-low and simmer, stirring every 5 minutes as the mixture starts to thicken, for about 30 minutes.
• 4 continue cooking until the rice is tender but not too mushy, about 15 minutes longer. the milk will be thick and the rice tender, but the mixture will still be a little soupy, which is what you want. (as pudding cools, it thickens, and if it is too thick while still hot, it will firm up into a thick stodgy lump without the unctuous creaminess of a great rice pudding).
• 5 in a bowl, whisk the egg yolks and cream together and stir into the rice pudding.
• 6 continue cooking the pudding over medium-low heat for 2-3 minutes, until the eggs are cooked through and pudding is creamy and glossy, but still fairly soupy.
• 7 remove from the heat and stir in the vanilla. grate a little nutmeg (if using) into the pudding.
• 8 remove the vanilla bean.
• 9 pour the pudding into a serving bowl and press plastic wrap over the surface to prevent a skin from forming.
• 10 refrigerate until cold, at least 2-3 hours.
• 11 serve cold.
• 12 note: this pudding is delicious as it is, or you can fold a dollop of whipped cream into each serving, or layer the pudding in a parfait glass with dulce de leche or caramel sauce, or just drizzle some sauce on top before serving.