Rich Risotto Rice Pudding

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

Step-by-step instructions

1. 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. 2

   Bring mixture to a boil, stirring constantly.

3. 3

   Reduce the heat to medium-low and simmer, stirring every 5 minutes as the mixture starts to thicken, for about 30 minutes.

4. 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. 5

   In a bowl, whisk the egg yolks and cream together and stir into the rice pudding.

6. 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. 7

   Remove from the heat and stir in the vanilla. Grate a little nutmeg (if using) into the pudding.

8. 8

   Remove the vanilla bean.

9. 9

   Pour the pudding into a serving bowl and press plastic wrap over the surface to prevent a skin from forming.

10. 10

    Refrigerate until cold, at least 2-3 hours.

11. 11

    Serve Cold.

12. 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.