1. Place the milk, 3/4 cup cream, sugar, rice, and vanilla extract in a medium-sized saucepan over medium heat. 2. Bring to a simmer and cook, stirring frequently, for 30 to 40 minutes, until thickened. This is very similar to cooking risotto. 3. Test the rice to ensure it's done. You want a firm but tender bite, but no crunchy center to the rice. 4. Remove the pudding from the heat, and stir in the remaining 1/4 cup cream and the second vanilla extract, along with a pinch of sea salt. 5. Serve warm; or refrigerate, well covered, and serve chilled. Sprinkle with a touch of ground cinnamon, if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
