Ingredients:

  • 4 cups (950ml) whole milk
  • 1/2 cup (100g) Arborio rice
  • 1/2 cup (100g) granulated sugar
  • 1/4 teaspoon (1.5 ml) ground cinnamon
  • 1/4 teaspoon (1.5 ml) ground nutmeg
  • 1 vanilla bean, split lengthwise and seeds scraped
  • 1 cup (240ml) heavy cream
  • Pinch of salt
  • Optional: Fresh Berries for garnish

Instructions:

  1. In the saucepan, combine milk, rice, sugar, cinnamon, nutmeg, vanilla bean pod, and vanilla bean seeds.
  2. Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent sticking.
  3. Reduce heat to low, and continue to simmer, stirring frequently, until the rice is tender and the mixture has thickened to a creamy consistency (about 50-60 minutes). Remove the vanilla bean pod.
  4. Stir in the heavy cream and a pinch of salt. Continue to stir for another 5 minutes to incorporate the cream evenly.
  5. Remove from heat and allow the pudding to cool slightly before serving. It will thicken further as it cools.
  6. Serve warm or chilled, garnished with fresh berries if desired.