Risotto Rice Pudding Recipe

How to make it

---

• Combine rice, milk, sugar, vanilla bean, cinnamon and salt in a large, heavy-bottomed saucepan over medium high heat.
• Bring mixture to a boil, stirring constantly.
• Reduce heat to medium low and simmer, stirring every 5 minutes as the mixture starts to thicken.
• Continue this for about 30 minutes.
• Continue cooking until the rice is tender but not mushy, about 15 minutes longer.
• The milk will be thick and the rice tender; the mixture will a little soupy.
• As pudding cools it thickens.
• If too thick while still hot, it will cool to a stodgy lump with no creaminess.
• Whisk egg yolks and cream together in a bowl.
• Stir slowly into pudding.
• Continue cooking pudding over medium low heat for 2 to 3 minutes until eggs are cooked through and pudding is creamy, glossy and still fairly soupy.
• Remove from heat and stir in vanilla.
• Grate a little nutmeg into pudding, if desired.
• Remove vanilla bean.
• Pour pudding into serving bowl and press plastic wrap over the surface to prevent a skin from forming.
• Refrigerate until cold, at least 2 to 3 hours.
• Serve cold.
• NOTE: This pudding is delicious as is or you can fold a dollop of whipped cream into each serving.