Ingredients
8
8 servings
- •2 quarts whole milk
- •1 cup Arborio rice
- •¾ cup white sugar, or more to taste
- •2 tablespoons unsalted butter
- •¼ teaspoon salt
- •2 eggs
- •1 cup heavy cream
- •1 teaspoon vanilla extract
- •1 teaspoon ground cinnamon
Instructions
- Bring milk, Arborio rice, sugar, butter, and salt to a boil in a large saucepan over medium-high heat. Reduce heat and simmer, uncovered, stirring frequently until rice is very tender, about 1 hour. Remove from heat.
- Beat eggs in a bowl, and gradually stir in about 1 cup of the rice mixture with the beaten eggs, adding about 1/4 cup of the hot rice at a time. Return the egg mixture into the saucepan, and stir in the heavy cream and vanilla extract.
- Pour the rice pudding into a 3-quart dish, and sprinkle with cinnamon. Allow pudding to cool slightly, then cover and refrigerate until chilled, about 4 hours.
Nutritional Facts
Per 8 servings
- Calories: 469
- Carbohydrate: 54g
- Fat: 23g
- Fiber: 1g
- Protein: 12g
- Sugar: 30g
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