Author Notes
As easy as 1,2,3 and as creamy as it can be. One of my Sara Careys favorite recipies. —cristina
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Ingredients
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1 cup
arborio rice
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1/2 cup
sugar
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1/4 teaspoon
coarse salt
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43/4 cup
whole milk
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1 1/2 teaspoons
pure vanilla extract
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1/4 cup
heavy cream
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ground cinnamon
Directions
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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.
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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.
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