RICE PUDDING

Ingredienser

1½ cups arborio rice

2 quarts (8 cups) whole milk

½ cup sugar

¼ teaspoon ground cinnamon, plus extra for serving

¼ teaspoon kosher salt

2 large eggs

½ cup heavy cream

1 teaspoon vanilla extract

½ teaspoon freshly grated nutmeg

Vejledning

In a large pot, combine the rice, milk, sugar, cinnamon, and salt. Cook over medium heat, stirring often, until the mixture begins to bubble rapidly. Then reduce the heat to medium-low and simmer gently, stirring often, until the mixture is slightly thicker than cream, 30 to 45 minutes.

Meanwhile, in a small bowl, whisk together the eggs and the cream.

Once the rice is cooked, whisk in the cream mixture and stir for about 3 minutes, until slightly thickened. Remove the pot from the heat. Stir in the vanilla and nutmeg. Let the rice pudding cool to room temperature and serve it with extra cinnamon on top, or transfer it to an airtight container and refrigerate it to serve chilled. The rice pudding will keep for up to 3 days in the refrigerator.

Notater

This is a rich, creamy, and decadent dish that we serve cold at the restaurant. It makes a great dessert or even a sugary boost to the day at breakfast.