Ingredients:

  • ½ cup (100g) short-grain rice (such as Arborio or pudding rice)
  • 4 cups (1 liter) whole milk
  • ½ cup (120ml) heavy cream (double cream)
  • ¼ cup (50g) granulated sugar
  • 1 vanilla bean, split lengthwise (or 1 teaspoon vanilla extract)
  • ½ teaspoon ground cinnamon, plus more for serving
  • Pinch of salt
  • Grated nutmeg (for serving)
  • A dollop of jam (e.g. Raspberry or Strawberry)

Instructions:

  1. Rinse the rice in a fine-mesh sieve under cold water until the water runs clear. Drain well.
  2. In the saucepan, combine the rice, milk, cream, sugar, vanilla bean (if using), cinnamon, and salt.
  3. Bring the mixture to a gentle simmer over medium-low heat, stirring frequently to prevent sticking.
  4. Reduce the heat to low and continue to simmer, uncovered, for 1 hour 30 minutes to 1 hour 45 minutes, or until the rice is tender and the pudding has thickened to your desired consistency. Stir frequently, especially towards the end of the cooking time.
  5. Remove the vanilla bean and scrape out the seeds into the pudding. Discard the bean. If using vanilla extract, stir it in now.
  6. Ladle the rice pudding into bowls. Sprinkle with extra cinnamon and grated nutmeg (if desired). Serve warm or chilled. Add a dollop of Jam if desired!