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10 minutes
70 minutes
350 minutes
- 2 quarts whole milk
- 1 cup Arborio rice
- 0.75 cup white sugar, or more to taste
- 2 tablespoons unsalted butter
- 0.25 teaspoon salt
- 2 eggs
- 1 cup heavy cream
- In a large saucepan over medium-high heat, combine milk, Arborio rice, sugar, butter, and salt. Bring to a boil. Reduce heat and simmer uncovered, stirring frequently until rice is very tender, about 1 hour. Remove from heat.
- In a bowl, whisk eggs, then gently mix in 1 cup of the rice mixture, adding 1/4 cup of hot rice at a time. Pour the egg mixture back into the saucepan and combine with heavy cream and vanilla extract.
- Transfer the rice pudding to a 3-quart dish, sprinkle with cinnamon, let it cool slightly, cover, and refrigerate for about 4 hours until chilled.
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