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Ingredients
2 Quarts whole milk
1 Cup Arborio rice
3/4 Cup white sugar, or more to taste
2 Tablespoons unsalted butter
1/4 Teaspoon salt
2 Eggs
1 Cup heavy cream
2 Teaspoons vanilla extract
1 Teaspoon ground cinnamon
Instructions
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.
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 and rice mixture to the saucepan and stir in the heavy cream and vanilla extract.
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.