Thick & Creamy Stove Top Rice Pudding

Ingredients

• 3 1/2 cups whole milk, (plus 1/4 cup milk if serving chilled, optional)
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1/2 tsp Kosher salt
• 1 cinnamon stick ()
• 1/2 cup short or medium grain white rice
• 2 large egg yolks
• 2 tsp pure vanilla extract
• Ground cinnamon ()

Instructions

1. 1

   Bring ingredients to a boil. Combine 3½ cups milk, 1 cup heavy cream, ½ cup sugar, ½ tsp Kosher salt, and cinnamon stick in a medium saucepan, then stir. Bring to a boil over medium heat. This takes about 8-10 minutes.

2. 2

   Add the rice. Stir in ½ cup rice, then reduce the heat to medium-low. Cook, stirring occasionally, for about 45-60 minutes, or until the rice is tender. Once you remove it from the heat, it will stop cooking, so make sure its cooked to your desired doneness before removing from the heat.

3. 3

   Temper the eggs. In a small mixing bowl, whisk 2 egg yolks. Slowly pour in about ½ cup of the hot milk mixture while whisking to temper the egg. Once tempered, pour the egg mixture into the saucepan with the rice, stirring very well. The rice pudding will thicken.

4. 4

   Finish, then serve. Stir in 2 tsp vanilla extract. Transfer to a serving bowl (or a mixing bowl), then either serve warm with cinnamon sprinkled on top (we add more once it's divided between bowls), or place a layer of plastic wrap directly on top of the rice, pressing down slightly to seal. Refrigerate for 2-3 hours. Sprinkle with cinnamon, then serve.

5. 5

   Optional, for serving cold: As the rice pudding cools, it will thicken even more. If serving cold, we recommend stirring in ½ cup of milk to create a looser texture. If you're reheating from cold, you don't need to add any additional milk, the rice pudding will loosen as it heats.