Ingredients:

  • 1 tablespoon unsalted butter (for greasing)
  • 1/2 cup Arborio or short-grain rice
  • 1/2 cup water
  • 3 cups whole milk (full fat)
  • 1 cup heavy cream (double cream)
  • 1/3 cup granulated sugar (divided)
  • 1 teaspoon vanilla extract (or paste)
  • A generous pinch of salt
  • 1 large egg yolk (optional thickener)

Instructions:

  1. Lightly grease the bottom of a medium-sized, heavy-bottomed saucepan with the butter.
  2. Combine the measured rice and 1/2 cup of water in the saucepan. Bring to a gentle simmer over medium heat until the water is completely absorbed (about 5 minutes). This prevents scorching.
  3. Pour in the whole milk, heavy cream, half of the sugar (about 2.5 tablespoons), and the pinch of salt. Stir well.
  4. Bring the mixture up to a very gentle simmer over medium-low heat. Reduce the heat immediately to the lowest setting where it still maintains a gentle bubble.
  5. Cook uncovered for 60 to 75 minutes, stirring every 10-15 minutes, scraping the bottom of the pot to prevent sticking. The liquid should reduce and thicken considerably.
  6. Once the pudding is thick and creamy, remove it from the heat. Stir in the remaining sugar and the vanilla extract. Taste and adjust sweetness if necessary.
  7. Optional thickening step: Temper the egg yolk by whisking it in a small bowl. Ladle about 1/2 cup of the hot pudding mixture into the yolk while whisking continuously. Pour the tempered yolk mixture back into the main pot and stir well for 1 minute over very low heat (do not boil!).
  8. Pour the pudding into serving bowls or a large dish. Allow it to cool slightly before serving warm, or chill completely. The traditional skin will form on top as it cools.