Creamy Rice Pudding

Instructions

1. 1

   Rinse the arborio rice under cold water until the water runs clear, then drain well.

2. 2

   In a large heavy-bottomed saucepan, combine the milk, heavy cream, cinnamon stick, and a pinch of salt. Bring to a gentle simmer over medium heat.

3. 3

   Add the rinsed rice to the simmering milk mixture. Reduce heat to low and cook, stirring frequently to prevent sticking, for 35-40 minutes until the rice is tender and the mixture has thickened.

4. 4

   In a small bowl, whisk together the egg yolks and sugar until smooth and pale.

5. 5

   Remove the cinnamon stick from the rice pudding. Slowly add about 1/2 cup of the hot rice mixture to the egg yolk mixture, whisking constantly to temper the eggs.

6. 6

   Pour the tempered egg mixture back into the saucepan with the rice, stirring constantly. Cook for 2-3 minutes over low heat until thickened slightly. Do not let it boil.

7. 7

   Remove from heat and stir in the vanilla extract. Let cool for 10 minutes, stirring occasionally to prevent a skin from forming.

8. 8

   Transfer to individual serving bowls or one large serving dish. Serve warm or cover with plastic wrap pressed directly on the surface and refrigerate for at least 2 hours to serve cold.

9. 9

   Before serving, sprinkle with ground cinnamon and add optional toppings like raisins, toasted nuts, or fresh fruit if desired.