Author Notes: As easy as 1,2,3 and as creamy as it can be. One of my Sara Careys favorite recipies. —cristina
cup arborio rice
teaspoon coarse salt
cup whole milk
teaspoons pure vanilla extract
cup heavy cream
In This Recipe
- n a large saucepan, bring rice, sugar, salt, and 4 1/2 cups milk to a boil over medium-high. Reduce heat, cover, and simmer 25 minutes. Uncover and cook, stirring constantly, until rice is tender and pudding is creamy, 5 minutes. Stir in vanilla and remaining 1/4 cup milk.
- Transfer to a serving dish and press plastic wrap directly on surface to prevent a skin from forming. Refrigerate until chilled, at least 1 hour (or up to 3 days). To serve, stir in heavy cream and sprinkle with cinnamon.